Chicken and Rice Casserole

Chicken and Rice Bake

3 cups diced cooked chicken
1 medium onion diced and sauteed
1 can water chestnuts (8-ounce) drained
and chopped
1 can pimentos (4-ounce)
1 can condensed cream of chicken soup (10 3/4-ounce)
1 cup mayonnaise
1 box long-grain and wild rice (6 ounce) cooked
according to package directions
1 cup grated sharp Cheddar
1 Pinch salt

Preheat oven to 350 degrees F.
Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.
Recipe adapted from Paula Deen