|Long grain and wild rice mix||6 Ounce|
|Chopped cooked chicken||3 Cup (48 tbs)|
|Canned french style green beans||16 Ounce, drained|
|Canned cream of celery soup||10 3⁄4 Ounce, undiluted|
|Mayonnaise||3⁄4 Cup (12 tbs)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Sliced pimientos||4 Ounce, drained|
Prepare the rice mix according to package directions.
Combine prepared rice, chicken, beans, soup, mayonnaise, minced onion, sliced pimiento, and pepper; spoon into a lightly greased 2 1/2-quart casserole.
Cover and bake at 350Â° for 25 to 30 minutes or until bubbly.
To serve, garnish with pimiento strips and parsley, if desired.