Green Bean Chicken and Rice Casserole

2 tablespoons butter or olive oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
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 (I use Uncle Ben's Wild Rice but I don't use the seasoning packet, its just too strong)
Cheddar Cheese
Salt and Pepper to taste.

• Preheat oven to 350 degrees F.
• Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 3 to 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 baking dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Words to the Wise:
I usually use Rotisserie Chicken. I will buy one large chicken and take the meat off the bone and then I have cooked chicken for easy meals. This one large chicken, I usually get enough for 2 recipes. These chickens will usually be discounted by the store at the end of the day. So sometimes it pays to be a late shopper. The is another kid pleaser.
This recipe is adapted from a Paula Deen recipe.