Chicken & Rice Casserole

Serves 8

4 to 5 boneless, skinless chicken breasts, cooked and cubed

6.9-oz. pkg. chicken-flavored rice vermicelli mix, cooked

14-1/2 oz. can French-style green beans

1 c. mayonnaise

8-oz. can sliced water chestnuts, drained

10-3/4 oz. can cream of celery soup

salt and pepper to taste

Garnish: grated Parmesan cheese

Combine ingredients together; place in a greased 13"x9" baking pan. Bake, uncovered, at 350 degrees until golden, about 30 to 45 minutes.

A crisp green salad goes well with all kinds of hot casseroles. For a zippy lemon dressing, shake up 1/2 cup olive oil, 1/3 cup lemon juice and one tablespoon of Dijon mustard in a small jar; chill to blend.