Chicken and Rice Casserole

• 2  tablespoon  butter or vegetable oil
• 1 medium onion, peeled and diced
• 3  cup  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 cheese
• 1 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.