Chicken and Wild Rice Supreme

This was shared by a friend many years ago. It's an oldie, but still a goodie. The original recipe called for a can of water chestnuts, drained and diced. I omit them, but they're good if you enjoy a little 'crunch' in a casserole. Along with a fruit dish (hot or cold, depending on the season) and rolls, this makes a very nice Sunday dinner.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 1  package  uncle ben  long grain and wild rice blend (Original Recipe)
• 3  cups  cooked chicken, shredded
• 1  can  cream of celery soup
• 1 (2 ounce) jar chopped pimiento, drained
• 1  medium onion, chopped
• 2 (14 ounce) cans French style green beans, drained
• 1  cup mayonnaise
• 1⁄2 teaspoon salt
• 1  tablespoon fresh lemon juice (I add a little extra)
• 1 1⁄2 cups  shredded sharp cheddar cheese

Directions

1. Preheat oven to 350 degrees.
2. Cook rice according to package directions.
3. In a very large bowl, mix rice with next 8 ingredients, stirring well to blend.
4. Pour mixture into a lightly-greased 13x9-inch casserole dish.
5. Sprinkle shredded cheese evenly over the top.
6. Bake, uncovered, for approximately 45 minutes, until mixture is bubbly.