Chicken and Rice Casserole

Chicken and Rice Casserole

Recipe courtesy Paula Deen



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

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

yummy~Love Paula Deen!!!

Glad you like it!