Chicken and rice casserole

Chicken and rice casserole
  • 25g butter or 2 tbsp vegetable oil
  • 1 medium onion, peeled, diced
  • 400g diced, cooked chicken
  • 2 (425g) tins French beans, drained, rinsed
  • 1 (250g) tin water chestnuts, drained, chopped
  • 1 (125g) jar pimentos
  • 1 (300g) tin condensed cream of celery soup
  • 240ml mayonnaise
  • 1 (175g) box long-grain wild rice, cooked according to package directions
  • 1 cup grated sharp Cheddar cheese
  • Pinch salt
1) Preheat the oven to 180°C / gas mark 4.

2) Heat the butter or oil in a small frying-pan over medium heat. Add the onion and saute until translucent, about five minutes. Remove from the heat and transfer to a large bowl.

3) Add all of the remaining ingredients to the bowl and mix together until thoroughly combined.

4) Pour the mixture into a greased 3L casserole dish. Bake for 20-25 minutes or until bubbly.

Let the casserole stand for a few minutes before serving.

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