Chicken and Rice Casserole

A favorite "dump" recipe

• Ready In: 30 mins
• Serves: 8

Ingredients

• 2 (14 1/2ounce) cans green beans, rinsed and drained
• 3  cups  cooked chicken, diced (left over or from the deli)
• 1  medium onion, diced and sauteed
• 1 (8 ounce)  water chestnuts, drained and chopped
• 1 (4 ounce)  pimientos
• 1 (10 3/4ounce)  condensed cream of celery soup
• 1  cup mayonnaise
• 1 (6 ounce) box  long grain and wild rice blend, cooked according to package directions
• 1 1⁄2 cups white rice, precooked
• 1  cup sharp cheddar cheese, grated
• 1  pinch salt (plus Johnny's dock seasoning if you have it)
• 1  teaspoon  garlic salt
• 4  ounces green chilies, ortega diced

Directions

1. Preheat oven to 350 degrees F.
2. "Dump" all ingredients together and pour into a greased 3-quart casserole dish.
3. Bake for 20 to 25 minutes or until bubbly.