1 Package (6 oz.) Long Grain & Wild Rice 1 Cup Cooked Chicken, Shredded
1 Can (8 oz.) Water Chestnuts, drained 1 Cup Celery, Chopped
1 1/4 Cup Onion, Chopped 1 Cup Mayonaise
1 Can (10.5 oz.) Cream of Mushroom Soup
Cook rice according to package directions. Combine rice with chicken, water chestnuts, celery, and onion; place in a 1 gallon freezer bag.
To serve; thaw rice mixture and place in a 2 1/2 quart baking dish. Stir together mayonaise and soup spread over the top of chicken.
Bake covered, at 325 for 1 hour.
