Amanda asked for this the other night. I don't think she wrote it down, so I thought I'd post here for everyone to enjoy!
4 half chicken breasts
1 (6 oz) box Uncle Ben's wild rice mix (original recipe), cooked
1 can cream of celery soup
1 (8 oz) can water chestnuts, sliced
1/2 cup mayo
2 Tabl. pimento, chopped
2 Tabl. onion, chopped
1 tsp salt
1/2 tsp pepper
1/2 cup Chablis white wine (or any white that you have)
paprika
Cook chicken, cut into pieces.
Combine cooked rice, soup, mayo, water chestnuts, pimento, onion, salt, pepper and wine. Add chicken pieces and mix well. Pour into casserole dish and sprinkle with paprika. Bake, uncovered, in a preheated 350 degree oven for 25 minutes.
I add grated cheddar cheese for some more flavor! May prepare ahead 2 days. Freezes well.
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