3 cups water 1 cup uncooked wild rice 3 cups cooked, cubed chicken breast meat 1 (10.75 ounce) can condensed cream of celery soup 1 (4 ounce) jar diced pimento peppers, drained 1 onion, chopped 2 (14.5 ounce) cans French-style green beans, drained 1 cup mayonnaise 1 cup water chestnuts, drained and chopped salt and pepper to taste
Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish.
Bake in the preheated oven for 25 to 30 minutes, or until heated through.