1 (6 oz.) box seasoned long grain wild rice, cooked
2 (2 1/2 lb.) fryers, cooked and boned
1 can condensed cream of celery soup
1 onion, minced
1 (4 oz.) jar pimientos
2 c. mayonnaise
1 (8 oz.) can water chestnuts, thinly sliced
2 (16 oz.) cans French-style green beans, drained
paprika
Parmesan cheese

Cook rice as directed. Add all ingredients except paprika and Parmesan. Mix thoroughly. Pour into greased shallow 3-quart baking dish. Sprinkle with paprika and Parmesan.

Bake at 350°F for 30 to 40 minutes.