3 c. cooked chicken (can use more)
1 pkg. UNCLE BEN'S® wild rice
1 can cream of celery soup
1 sm. jar chopped pimentos
1 med. onion, chopped
1 c. mayonnaise
2 (16 oz.) can French style green beans (I use a qt. of home canned green beans)
1 can sliced water chestnuts
Salt and pepper to taste

Cook chicken in seasoned water; bone and reserve the broth. Cook wild rice in chicken broth with a little less liquid than package directs. Mix all ingredients in large mixing bowl. Place in large (I use 9x13 inch pan) casserole dish and sprinkle with chopped parsley and paprika. Bake at 350 degrees for 30 minutes or until it bubbles in center. Bake covered until the last 10 minutes. Serves 8 to 10.