Chicken and Wild Rice Casserole

• one 6 oz. box Uncle Ben's Long Grain and Wild Rice
• 3-4 cups cooked diced chicken (or turkey)
• one 4 oz. jar chopped pimiento, drained
• one 16 oz. can green beans (or asparagus), drained
• 1 medium onion, chopped
• one 10¾ oz. can cream of celery (or mushroom, chicken, or asparagus) soup
• one 8 oz. can sliced water chestnuts, drained
• 1 cup mayonnaise
• Salt and pepper, to taste
• ½ cup grated cheddar cheese

Cook rice according to package directions. Mix together all ingredients except cheese. Place in a greased 3-quart casserole. Top with cheese. Bake at 350° for 30 minutes. Serves 8-10.

— JP