Wild Rice Chicken

• 2 packages (8.8 ounces each) ready-to-serve long grain and wild rice

• 2 packages (16 ounces each) frozen French-style green beans, thawed

• 2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted

• 2 cans (8 ounces each) sliced water chestnuts, drained

• 2/3 cup chopped onion

• 2 jars (4 ounces each) sliced pimientos, drained

• 1 cup mayonnaise

• 1/2 cup 2% milk

• 1 teaspoon pepper

• 6 cups cubed cooked chicken

• 1 cup slivered almonds, divided

Directions

1. Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.
2. Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.
3. To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through.Yield: 2 casseroles (6-8 servings each).