3 lbs. chicken, cooked 7 cut in chunks
1 can cream of celery soup
1 (6 1/4 oz.) pkg. long grain rice, cooked
1 (2 oz.) jar pimentos
1 can French green beans, drained
1 can sliced water chestnuts, drained
1/2 c. mayonnaise
1/2 c. onion, chopped
1/2 pkg. sharp Cheddar cheese, grated
1 (2 oz.) pkg. sliced almonds

Combine all ingredients except cheese and almonds. Put into large casserole. Bake at 350 degrees until hot and bubbly. Remove from oven. Sprinkle cheese on top, then almonds. Return to oven and heat until cheese is melted and almonds toasted. Serves 12 to 15.