3 c. chicken breast, cooked, boned and cubed
1 (6 1/4 oz.) pkg. instant rice
1 (2 oz.) jar pimiento
1 c. mayonnaise
1 c. sour cream
1/4 c. instant minced onion
1 (8 oz.) can sliced water chestnuts, chopped into small pieces
1 can cream celery soup, undiluted

Mix above ingredients together and put in 9 x 13 pan or glass dish. top casserole with 1/2 package Pepperidge Farm herb seasoned stuffing that has been mixed with 1/2 stick soft butter and 1 cup shredded Cheddar cheese. Bake at 350 degrees for 30 minutes.