Wild Rice Chicken Dinner

This casserole is not only easy, but its a favorite with my kids, and the only way I used to get Grace to eat green beans. This is a double recipe, with instructions to freeze half--and it freezes beautifully.

2 (8.8 oz) pkgs. long-grain and wild rice, prepared according to package

In a dutchoven, combine:

2 (16 oz) pkgs frozen french-style green beans, thawed

2 cans cream of celery

2 (8 oz) cans sliced water chestnuts, drained

2/3 c chopped onion

2 jars (4 oz) sliced pimientos, drained

1 c mayo

1/2 c milk

1 t pepper

Bring to a boil

Reduce heat, cover and simmer 5 minutes

Stir in rice and 6 c cubed, cooked chicken

Cook 3-4 minutes

Divide and place 1/2 in a serving dish and 1/2 in a 9x13 baking dish

Top with 1 c slivered almonds, divided

(Freeze 9x13 casserole up to 3 months, thaw in fridge overnight, then bake 350, 40-45 minutes)