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1 (6 oz.) box long grain and
wild rice mix
3 to 4 c. chopped, cooked
2 (16 oz.) cans French-cut
green beans, drained
1 (4 oz.) can diced pimento
1 (10 3/4 oz.) can cream of
chicken soup
1 (8 oz.) can sliced water
chestnuts, drained
1 medium onion, finely chopped
1 c. mayonnaise
1/8 tsp. pepper

Cook rice according to directions on box. Combine rice
and other ingredients; mix well. Spoon into a lightly
greased, 3-quart casserole; top with bread crumbs and several
pats of butter. Bake at 350 degrees for 30 minutes.

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