Recipe for Chicken and Rice Casserole
INGREDIENTS - 2 tablespoons butter or vegetable oil - 1 medium onion, peeled and diced - 3 cups diced, cooked chicken - 2 (14 1/2-ounce) cans green beans, drained and rinsed - 1 (8-ounce) can water chestnuts, drained and chopped - 1 (4-ounce) jar pimentos - 1 (10 3/4-ounce) can condensed cream of celery soup - 1 cup mayonnaise - 1 (6-ounce) box long-grain wild rice, cooked according to package directions - 1 cup grated sharp Cheddar - Pinch salt
PREPARATION
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
