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Chicken and Rice Casserole

    2 tablespoons butter or vegetable oil
    1 medium onion, peeled and diced
    3 cups 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
    Pinch salt

  Preheat oven to 350F. 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.