Chicken and Rice Casserole

A Paula Deen recipe;  Sally Johnson brought me a version of this when Sam was born and I think I ate it for three days straight! :)

2 (14 1/2-ounce) can green beans, drained and rinsed
3 cups diced cooked chicken
1 medium onion, diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) can pimentos, drained (I usually leave these out)
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain and wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch of salt

Preheat oven to 350 degrees. Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

1 comment:

  1. I think maybe I had this dish of Sally's before. It sounds famililar. Perhaps at an L². Sounds tasty. I will have to add it to the "to try" list.