The best Chicken Casserole ever!

Talisha, Cher and I got together one afternoon, before Stephanie had her baby, and cooked her 10 freezer meals. We did all the prep, assembly & packaging, and then put them all in her freezer for her to use at her convenience. This was one of the casseroles that we made, and it was a hit! It is a new spin on a boring old recipe. Try it & Enjoy!

Paula Deen's Chicken Rice Casserole
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) 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 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.