Delores “Dollie” Aulds
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 3 cup chicken, cooked and chopped
• 1 package Uncle Ben’s combination wild or white rice, cooked
• 1 cab cream of celery soup
• 1 medium jar sliced pimentos
• 1 medium onion, chopped
• 2 cup French style green beans, drained
• 1 cup Hellmann’s mayonnaise
• 1 can water chestnuts, diced
• Salt and pepper to taste

Mix all ingredients. Pour into casserole dish and bake 20 to 30 minutes at 350 degrees. To freeze do not cook prior to freezing.

Serves 8 to 10.

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