2 c. chicken, cooked and diced
1 (10 oz.) can French-style green beans, drained
1 (6 oz.) box long grain and wild rice mix
1 (10 3/4) can cream of celery soup
1/2 c. mayonnaise
1/2 c. sliced water chestnuts
2 tbsp. chopped pimento
1 med. onion, finely chopped
1 tsp. pepper

Prepare rice according to package directions. Combine the soup and mayonnaise together. Layer ingredients in a buttered casserole dish.

Bake at 350°F for 1 hour or until bubbly.

Serves 8.