Marie Dean
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• Uncle Ben’s wild rice with herbs’ cooked to directions
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can water chestnuts, sliced
• 1 cup mayonnaise
• Medium red onion, chopped
• Package slivered almonds (in or on top)
• 2 cup chicken or turkey, chopped (more if you like)

Mix all ingredients. Pour into a 9×13 inch Pyrex dish. Bake for 1 hour at 350 degrees. Best baked a day ahead. You can reheat in microwave.

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