Chicken & 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
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.
Few are those who see with their own eyes and feel with their own
hearts.
*Angelique*
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