2 c. boneless cooked chicken chunks
1 c. diced celery
1 c. cooked rice
1 can cream of mushroom soup
3/4 c. mayonnaise
1 c. sliced water chestnuts
1/2 c. sliced almonds, toasted
1 (2 oz.) jar diced pimientos
1 tbsp. chopped onions
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. cayenne (or a few drops of hot sauce)
2/3 c. shredded Cheddar cheese

Mix all ingredients, except cheese and paprika until well blended. Place in 2 quart casserole. Bake uncovered at 350 degrees for 45 minutes. Garnish with cheese and or paprika during last 10 minutes of baking time. Serves 8. Preparation time: 15 minutes.