I found this recipe on the Food Network site years ago from Paula Deen and it has been my GO-TO casserole ever since. This is an easy casserole and quick to put together. If you need something for company or for taking to someone who is ill, sick or just had a baby, this is perfect.
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 sauté 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.
I am going to substitute fresh green beans for those it calls for in a can, just pre-cook them some and then I will take a picture of it this evening when it comes out of the oven =)
I also use more than the cheese recommended, just because I love it when things are really cheesy, however, if you use just the amount stated it will still have a nice flavor.
Enjoy~~
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