3 c. cooked chicken
1 pkg. long grain/wild rice
1 can cream of celery soup
1 sm. jar pimentos
1 onion, chopped
2 c. French cut green beans, drained
1 c. mayonnaise
1 can water chestnuts, drained and chopped
2 tbsp. lemon juice
1/2 tsp. curry powder
Pepper
1 1/2 c. shredded cheddar cheese

Prepare rice as directed on package. Mix with remaining ingredients except cheese. Pour into greased 9 x 13 inch pan. Top with cheese. Bake at 350 degrees for 45 minutes.