Marilynn Ludwig
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 4 cup boned chicken (or 1 fryer)
• 2 Tbsp lemon juice
• 1 package Uncle Ben’s® combination long-grain wild rice (cooked as directed on box), use chicken broth
• 1 can celery soup
• 1 bunch green onions, chopped
• 1 (4 oz) jar pimentos
• 1 can mushrooms, sliced
• 1 cup mayonnaise
• 1 can water chestnuts, sliced
• Salt and pepper to taste

Sprinkle lemon juice over chicken. Combine all ingredients, stirring well. Put in a casserole dish and sprinkle parsley and paprika over the casserole. Bake at 350 degrees for 40 minutes.

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