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1 pkg. (6 oz.) Riceland Seasoned Long Grain & Wild Rice
4 cups cubed, cooked chicken
2 cans (14.5 oz. each) French-style green beans, drained
1 can (10.75 oz.) condensed cream of celery soup
1 can (8 oz.) water chestnuts, drained, chopped
1 jar (2 oz.) sliced pimento, drained
1 cup reduced-calorie mayonnaise or salad dressing
Salt and pepper
Prepare rice according to package directions. Heat oven to 350F. Grease 9x13-inch pan. In large bowl, combine all ingredients; mix well. Spoon into prepared pan. Bake at 350F for 25-30 minutes or until thoroughly heated. (From our "Riceland Collection" cookbook)
Serves 8
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