Chicken & Wild Rice Casserole

• 1 box (6 Oz. Size) Uncle Ben's Original White & Wild Rice
• 1 whole Onion, Diced
• 1 whole Green Bell Pepper, Diced
• 1 Tablespoon Olive Oil Or Butter
• 2 cups Cooked Chicken, Diced Or Shredded
• 2 cups Shredded Cheddar Cheese, Sharp Or Mild, Divided
• 1 can (10 Oz. Size) Cream Of Mushroom Soup
• 1 cup Mayonnaise
• 1 can (8 Oz. Size) Sliced Water Chestnuts, Drained
• 1 jar (2 To 4 Oz. Size) Diced Pimento, Drained
• Salt And Pepper

1. Cook rice according to package directions, set aside.
2. Saute onion and bell pepper in either olive oil or butter, until softened.
3. Combine all ingredients, reserving 1 cup of cheese for topping, and mix well to combine.
4. Add salt and pepper to taste.
5. Spread into lightly greased 9 x 13 baking pan.
6. Bake at 350 degrees F for approximately 20 minutes, or until casserole starts to bubble around the sides.
7. Sprinkle reserved cheese to top and bake 57 more minutes or until cheese has melted.

uncle ben, onion, green bell pepper, olive oil, chicken, cheddar cheese, cream of mushroom soup, mayonnaise, water chestnuts, pimento, salt

Taken from tastykitchen.com/recipes/main-courses/chicken-wild-rice-casserole-3/ (may not work)