Chicken & Rice Casserole

• 2 (14 1/2 ounce) cans green beans, rinsed and drained
• 3 cups diced cooked chicken
• 1 medium onion, diced
• 1 tablespoon minced garlic
• 2 tablespoons butter
• 1 (8 ounce) can water chestnuts, drained and chopped
• 1 (4 ounce) can pimientos, drained
• 1 (10 3/4 ounce) can cream of celery soup
• 1 cup mayonnaise
• 1 (6 ounce) box long grain and wild rice blend, cooked according to package directions
• 1 cup grated sharp cheddar cheese
• 18 teaspoon ground cayenne pepper
• 12 teaspoon ground black pepper
• 12 teaspoon white pepper
• 1 teaspoon salt

1. Preheat oven to 350 degrees.
2. In heavy skillet melt butter and saute onion and garlic until soft, about 30 minutes.
3. In large bowl mix all remaining ingredients and sauted onion/garlic mixture.
4. Pour into a greased 3 quart casserole dish.
5. Bake for 20 to 25 minutes or until bubbly.

green beans, chicken, onion, garlic, butter, water chestnuts, pimientos, cream of celery soup, mayonnaise, long grain, cheddar cheese, ground cayenne pepper, ground black pepper, white pepper, salt

Taken from www.food.com/recipe/chicken-rice-casserole-108424 (may not work)