Chicken and Rice Casserole

2 cups of cooked rice
2 Tbsp butter or vegetable oil
1 medium onion, diced
3 cups diced, cooked chicken
1 – 14.5 oz cans green beans, drained and rinsed
1 – 8 oz. can water chestnuts, drained and chopped
1 – 4 oz. jar pimentos
1 can Cream of Celery soup
1 cup mayonnaise
1 cup grated cheddar cheese
pinch of salt

  1. Preheat oven to 350 degrees.
  2. Cook rice using your own directions (either in microwave or stove).
  3. Heat butter or oil in skillet over medium heat.
  4. Add onion and saute until translucent, about 5 minutes.
  5. Remove from heat and transfer to a large bowl.
  6. Add all remaining ingredients to bowl and mix together until thoroughly combined.
  7. Pour into a greased 3-quart casserole dish.
  8. Bake for 20-25 mintues or until bubbly. Let stand a few minutes before serving.

Source: Paula Deen

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