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4 chicken breast halves, cooked, boned, and diced
1 (15 1/2-ounce) can French-style green beans,
1 (6-ounce) package long grain and wild rice,
cooked according to package directions
1 can cream of celery soup
1/2 cup mayonnaise
1/2 cup sliced water chestnuts
1 medium onion chopped
4 tablespoons chopped pimiento
1/4 teaspoon salt
1/4 teaspoon pepper
Grated Cheddar cheese, optional

Mix all ingredients together and arrange in 1 1/2-quart
casserole dish. Bake 350 degrees for 30 minutes. Optional cheese may be
sprinkled on top for last 5 minutes of cooking.

Note: Good made ahead and frozen.

Yield: 6 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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