Chicken Sensational

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Head Chef
Sep 18, 2004
New York
3 1/2 cups Chicken stewed
1 package uncle bens white and wild rice cooked (small box)
1 can cream of celery soup
1 medium jar pimientos, chopped
4 green onions chopped
1 can french style beans drained
1 cup helmans mayo
1 can water chestnuts sliced
dash of worcheshire sauce
salt and pepper

Mix in a 9x13 casserole dish and top with butter crackers and toasted sliced almonds. Bake 350 for 24-30 minutes.

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