Chicken-Artichoke Bake
INGREDIENTS
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2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
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1 cup mayonnaise
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3 cups cubed cooked chicken
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1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
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1 can (8 ounces) sliced water chestnuts, drained
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1 package (6 ounces) long grain and wild rice mix
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1 cup sliced fresh mushrooms
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1 medium onion, finely chopped
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1 jar (2 ounces) diced pimientos, drained
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1/4 teaspoon pepper
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1 cup seasoned stuffing cubes
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