Chicken & Rice Casserole

Serves 6-8

3 cups diced cooked chicken
1 medium onion, diced and sauteed (I leave this out)
1 8-oz can water chestnuts, grained and chopped (I leave these out)
2 14 1/2-oz cans French green beans, rinsed and drained
1 4-oz can pimentos, rinsed and drained (I leave these out)
1 10 3/4-oz can condensed cream of celery soup
1 cup mayonnaise
1 6-oz box Uncle Ben's long-grain and wild rice, cooked according to package directions
1 cup grated sharp cheddar cheese

Preheat over to 300 degrees. Mix all ingredients together and pour into a 3-quart casserole. Bake for 25 minutes.

(From: Paula Deen's Kitchen Classics; this is a great casserole with chicken, rice and green beans (3 foods groups all together) and my family loves it! I've tried freezing it and it didn't taste the same once thawed. The rice was a little grainy...but it's great refrigerated and the leftovers are just as good as the first time around!)