A delightful and easy-to-make chicken and rice casserole with a creamy texture and a hint of crunch.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and the right texture for the casserole.
In a large mixing bowl, combine the cooked chicken, cooked wild rice, diced pimientos, sliced mushrooms, chopped onion, French style green beans, low-fat mayonnaise, and sliced water chestnuts.
Mix gently to avoid breaking the ingredients while ensuring an even distribution.
Transfer the mixture into a greased 13x9 inch baking dish, spreading it out evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and the casserole is heated through.
Check the casserole halfway through to ensure even baking.
Remove from the oven and let it cool for a few minutes before serving.
Allowing the casserole to rest helps it set and makes serving easier.
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