Chicken and Rice Casserole

• 2 (14 1/2 ounce) cans green beans, rinsed and drained
• 3 cups cooked chicken, diced (left over or from the deli)
• 1 medium onion, diced and sauteed
• 1 (8 ounce) water chestnuts, drained and chopped
• 1 (4 ounce) pimientos
• 1 (10 3/4 ounce) condensed cream of celery soup
• 1 cup mayonnaise
• 1 (6 ounce) box long grain and wild rice blend, cooked according to package directions
• 1 12 cups white rice, precooked
• 1 cup sharp cheddar cheese, grated
• 1 pinch salt (plus Johnny's dock seasoning if you have it)
• 1 teaspoon garlic salt
• 4 ounces green chilies, ortega diced

1. Preheat oven to 350 degrees F.
2. "Dump" all ingredients together and pour into a greased 3-quart casserole dish.
3. Bake for 20 to 25 minutes or until bubbly.

green beans, chicken, onion, water chestnuts, pimientos, condensed cream, mayonnaise, long grain, white rice, cheddar cheese, salt, garlic salt, green chilies

Taken from www.food.com/recipe/chicken-and-rice-casserole-143784 (may not work)