Creamy Chicken-Rice Casserole

Ingredients

• 8 ounce water chestnuts drained sliced canned
• 3 cups meat from a rotisserie chicken cooked chopped
• 10.8 ounce cream of celery soup undiluted canned
• 4 ounces fontina shredded
• 16 ounce green beans frozen french-style thawed
• 6 ounce mushrooms drained sliced
• 1 small onion chopped
• 0.5 teaspoon pepper 
• 2 ounce pimientos diced drained
• 6 ounce rice mix long-grain wild
• 0.5 teaspoon salt 
• 8 ounce cup heavy whipping cream sour

Equipment

• oven
• baking pan

Directions

1. Cook rice according to package directions.
2. Combine rice and next 10 ingredients; spoon into a shallow 3-quart baking dish. Top with cheese.
3. Bake at 350 for 30 minutes or until bubbly around edges.
4. Note: Casserole may be frozen up to 1 month. Thaw in refrigerator 24 hours; let stand at room temperature before baking.