Chicken and Rice Casserole (Paula Deen)

By á-24918

I added sliced canned mushrooms.
I topped with additional cheddar cheese the last 10 min of cooking.
I made this the night before and cooked for 30 min. covered, added the cheese and cooked for an additional 10 minutes.

Ingredients

• 1 10 3/4 ounce can condensed cream of celery soup
• 1 4 ounce jar pimentos
• 1 8 ounce can water chestnuts, drained and chopped
• 2 14 1/2 ounce cans green beans, drained and rinsed
• 3 cup diced cooked chicken
• 1 medium onion, peeled and diced
• 2 tablespoon butter or vegetable oil
• 1 cup mayonnaise
• 1 6 ounce box long-grain wild rice, cooked according to package directions
• 1 cup grated sharp cheddar cheese
• 1 pinch salt

Preparation

Step 1

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.