1 chicken
1 can seasoned French style green beans, drained
1/2 c. onion, chopped
1 (2 oz.) jar pimento
1 can cream of celery soup
1 c. water chestnuts
1 pkg. long grain and wild rice

Boil and debone chicken. Cook rice and onion in chicken broth. Mix all ingredients together, pour into a 9 x 13 inch pan. Bake at 350 degrees for 30 minutes.