This recipe is courtesy of Paula Deen.
1 Â 10-3/4 ounce can condensed cream of celery soup
1 Â 4 ounce jar pimentos
1 Â 8 ounce can water chestnuts, drained and chopped
2 Â 14-1/2 ounce cans green beans, drained and rinsed
3Â Â cup diced cooked chicken
1 Â medium onion, peeled and diced
2Â Â tablespoon butter or vegetable oil
1Â Â cup mayonnaise
1 Â 6 ounce box long-grain wild rice, cooked according to package directions
1Â Â cup grated sharp cheddar cheese
1 Â pinch salt
Preheat oven to 350 degrees.
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.