Chicken and Rice Casserole

Photo courtesy Food Network

This is an easy casserole, and I love it because it is very flexible.  Change the vegetable, use cream of mushroom soup, leave out the water chestnuts...you can vary a lot of things in this recipe.  It also freezes well.

I don't know about you, but 2 nights of the same casserole is enough for me.  So I make this in a 9x9 pan, instead of a large casserole dish.   For Michael and our picky eaters, this pan will last two nights.  Then I can make two 9x9 pans from one recipe.  Or like I did today...double the recipe and end up with a meal for us and three meals to deliver to friends.

Paula Deen's Chicken and Rice Casserole

2  tablespoon  butter or vegetable oil 1 medium onion, peeled and diced 3  cup  diced cooked chicken (use leftover, grilled, rotisserie, or just bake some breasts) 2 14 1/2 ounce cans green beans, drained and rinsed (You can also use frozen.  Vary with mixed vegetables, peas, carrots, etc.) 1 8 ounce can water chestnuts, drained and chopped (I omit this.) 1 4 ounce jar pimentos 1 10 3/4 ounce can condensed cream of celery soup (I use 98% fat free.) 1  cup  mayonnaise (I use light mayo.) 1 6 ounce box long-grain wild rice, cooked according to package directions 1  cup  grated sharp cheddar cheese 1 pinch salt
Directions:
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.