| CHICKEN AND RICE CASSEROLE III | ||
| Yields 6-8 | ||
| 3 cups diced cooked chicken 1 med. onion, diced and sauted 1 (8 oz.) can water chestnuts, drained and chopped 2 (14 1/2 oz.) cans French cut green beans, rinsed and drained 1 (4 oz.) can pimentos, rinsed and drained 1 can cream of celery soup 1 cup mayonnaise 1 (6 oz.) box Uncel Ben's long-grain and wild rice, cooked according to pkg. directions 1 cup grated sharp Cheddar cheese |
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| Preheat oven to 300. Mix all ingredients together and pour into 3-qt. casserole. Bake for 25 minutes. | ||