Chicken and Wild Rice Casserole

I got this recipe from a work luncheon. I used Kraft mayo because I like the taste of Kraft over Hellman's. Use the one you like because you can taste the mayo a little bit. This makes great leftovers to take for lunch the next day...one of the few leftover dishes my husband will eat! Often I will cook this on a Sunday evening so when I come home from work on Monday dinner is ready.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  rotisserie-cooked chicken, deboned
• 1 (8 ounce) can  drained water chestnuts (sliced or chopped)
• 2  cans  of drained French style green beans
• 1 (10 3/4ounce)  cream of celery soup
• 1  cup mayonnaise
• 1 (6 ounce) box  uncle ben's  long grain and wild rice blend (prepared using package directions)
• 1  cup  grated cheddar cheese (I use medium or mild)

Directions

1. Mix all ingredients in a large bowl.
2. Bake in a 9 X 13 pan uncovered for 40 minutes at 300 degrees.