Chicken and Rice Casserole

Ingredients

2 (14 1/2-ounce) can green beans, rinsed and drained (if you buy the lower in sodium kind, no need to rinse)
3 cups cubed left over cooked chicken
1 medium onion diced and sauteed
1 (8-ounce) can water chestnuts, drained and chopped
1/2 small jar of roasted red peppers, diced
1 (10 3/4-ounce) can condensed cream of celery soup ( you can substitute cream of chicken soup)
1 cup light mayonnaise
(6-ounce) box long-grain and wild rice, cooked according to
package directions
1 cup grated low fat sharp Cheddar
Pinch salt
Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart
casserole dish. Bake for 30 minutes or until bubbly.