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 (8-ounce) can water chestnuts, drained and chopped 
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.
*Make Ahead instructions:  Prepare casserole, cover and freeze.  Thaw in refrigerator then bake in refrigerator until bubbly.
6  Servings

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