Creamy Chicken-Rice Casserole

• 1 (6-ounce) package long-grain and wild rice mix
• 3 to 4 cups chopped cooked chicken
• 1 small onion, chopped
• 1 (2-ounce) jar diced pimiento, drained
• 1 (16-ounce) package frozen French-style green beans, thawed
• 1 (6-ounce) jar sliced mushrooms, drained
• 1 (8-ounce) can sliced water chestnuts, drained
• 1 (10 3/4-ounce) can cream of celery soup, undiluted
• 1 (8-ounce) container sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup (4 ounces) shredded Swiss or fontina cheese

1. Cook rice according to package directions. Combine rice and next 10 ingredients; spoon into a shallow 3-quart baking dish. Top with cheese.
2. Bake at 350u0b0 for 30 minutes or until bubbly around edges.
3. Note: Casserole may be frozen up to 1 month. Thaw in refrigerator 24 hours; let stand at room temperature before baking.

longgrain, chicken, onion, pimiento, green beans, mushrooms, water chestnuts, cream of celery soup, sour cream, salt, pepper, swiss

Taken from www.myrecipes.com/recipe/creamy-chicken-rice-casserole (may not work)