4 half chicken breasts
(or pick up a rotisserie chicken and debone it)
1 6-ounce box Uncle Ben's Original Wild Rice Mix - cooked
1 can condensed cream of celery soup -undiluted
1 8-ounce can water chestnuts, sliced and drained
1/2 cup Hellman's mayonaise (no Miracle Whip)
2 TBSP pimento, chopped
2 TBSP onion, diced
1 tsp. salt
1/4 tsp. pepper
1/2 cup Chablis white wine ( I change this up often) -
Buy enough wine for the sauce and the cook!
paprika for color
Cook chicken breasts, cut in pieces - set aside.
Combine cooked rice, soup, mayonnaise, water chestnuts, pimento, onion, salt, pepper and wine.
Add cooked chicken pieces and mix well. Pour into a casserole dish and sprinkle with paprika for color.
Bake, uncovered, in a preheated 350 degree oven for 25 minutes.
May prepare ahead of time, freezes well.
Enjoy! Serve with wine, salad and loaf of crusty bread just out of the oven.
