Casseroles are so in right now! They are easy to make and quick to bake!
Just pop it in the oven 45 minutes before you eat and let the heat do all the magic!
Here's the best chicken and rice casserole I ate for lunch at my bff's house today!
Recipe courtesy of Vanessa.

2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 cans green beans, drained and rinsed
1 can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt

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 its mixed well.

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.

Easy huh? Smiling

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