Chicken and Wild Rice Casserole

I use a prepared Rotisserie chicken from the grocery store deli to make this recipe even quicker and easier.  One plump Rotisserie chicken usually yields about 3 cups of diced chicken.

Chicken and Wild Rice Casserole

3 cups diced, cooked chicken

1 medium onion, diced and sautéed

1 (8 oz.) can sliced water chestnuts, drained and chopped

1 (14 1/2 oz.) can French style green beans, rinsed and drained

1 (15 oz.) can sweet green peas, rinsed and drained

1 (4 oz.) jar pimentos, rinsed and drained

1 (10 3/4 oz.) can condensed Cream of Mushroom soup

1 cup mayonnaise

1 (6 oz.) box Uncle Ben’s Original Recipe long-grain and wild rice, cooked according to package directions

1 cup shredded Sharp Cheddar cheese

Handful or two of French’s French Fried Onions (Original or Cheddar flavor), optional

Cook the Uncle Ben’s long grain and wild rice according to package directions.  Sauté the onions in a small skillet.

Mix the cooked rice, sautéed onions and all remaining ingredients, except the French Fried Onions, in a large bowl.  (Make sure you use a very large bowl as there will be a large volume of ingredients!)  Stir everything together until well mixed.  Pour and spread evenly into a 9 x 13 (3-qt.) glass casserole dish.  Top with French Fried Onions, if desired.

Bake at 300°F for 25 to 30 minutes or until bubbly around the sides.

Note:  If you prefer, you can use a second can of French style green beans instead of the sweet peas.  You can also substitute condensed Cream of Celery soup for the condensed Cream of Mushroom soup.