Chicken and Rice Casserole

• 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

1. Preheat oven to 350 degrees F.
2. Heat butter or oil in a small skillet over medium heat.
3. Add onion and saute until translucent, about 5 minutes.
4. Remove from heat and transfer to a large bowl.
5. Add all remaining ingredients to bowl and mix together until thoroughly combined.
6. Pour into a greased 3-quart casserole dish.
7. Bake for 20 to 25 minutes or until bubbly.
8. Let stand for a few minutes before serving.

butter, onion, chicken, green beans, water chestnuts, pimentos, condensed cream, mayonnaise, longgrain wild rice, cheddar, salt

Taken from www.foodnetwork.com/recipes/paula-deen/chicken-and-rice-casserole-recipe2.html (may not work)