This is another recipe from Natalie's blog, but was originally from Food Network's website (minus the onions that Natalie hates and the pimentos that I hate).
1 13-oz. can chicken
2 cans french-style green beans, drained
1 (8-oz.) can water chestnuts, drained and chopped
1 (10-3/4 oz.) can condensed cream of celery soup
1 C. mayonnaise
1 (6-oz.) box long-grain wild rice, cooked according to package instruction
1 C. grated sharp cheddar cheese
pinch salt
Preheat oven to 350 degrees. Mix all ingredients in bowl until thoroughly combined. Pour into greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand a few minutes before serving.
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