4 cooked chicken breasts, cut in small pieces
1 box Uncle Ben’s Original Wild Rice, cooked
1 can Cream of Celery soup
1 medium jar Pimentos, drained
1 medium onion, diced
1 cup diced celery
2 regular cans French style green beans, drained
1 cup mayonnaise
1 cup water chestnuts, drained
Mix all the above ingredients together, adding, salt, pepper, & lemon juice to taste.
Pour into 3 quart casserole
Sprinkle 1 small package of Pepperidge cornbread dressing over casserole.
Drizzle with 1 stick melted margarine or butter.
Bake at 350 degrees for thirty minutes.