3 c. cooked chicken breasts
1 (6 oz.) box UNCLE BEN'S® Long Grain and Wild Rice
1 3/4 c. chicken broth
2 (16 oz.) cans Blue Lake green beans, drained
1 (8 oz.) water chestnuts, drained and sliced
1 c. Hellmann's mayonnaise
1 med. jar chopped pimento
1 med. onion, chopped
1 can cream of celery soup
1 tbsp. soy sauce
Salt and pepper to taste

Boil chicken in water with 2 bay leaves, 1 celery top, salt and pepper. Remove bones and tear chicken into small pieces. Cook rice in 2 cups water. Combine chicken and rise with other ingredients.

Place in casserole or 9 x 13 inch baking dish. Sprinkle with parsley and paprika. Bake uncovered in 350 degree oven for 45 minutes to 1 hour or until most of broth is absorbed.