Ingredients
| 1 |
long grain and wild rice, cooked box |
| 2 Can |
french-style green beans, drained |
| 1 Can |
sliced water chestnuts, drained |
| 3 Cup |
cooked chicken, cubed |
| 1 |
4-ounce jar pimentoes, drained |
| 1 |
medium onion, chopped |
| |
salt and pepper, to taste |
| 1 Can |
cream of celery soup |
| 1 Cup |
mayonnaise |
| 1/2 Cup |
Parmesan cheese |
| |
bread crumbs |
Instructions
Mix the first 6 ingredients together. Add salt and pepper. Mix soup and mayonnaise together and stir into mixture. Pour into lightly greased casserole dish. Sprinkle with cheese and bread crumbs. Bake at 350 degrees for 20 to 30 minutes until bubbly and crumbs are lightly browned.
