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 350ºF. - Heat butter or oil in a small skillet over medium heat. Add onion and sauté 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.