Wild Rice Chicken

A casserole in a snap! I typically make this in advance, by combining the first five ingredients and placing them in a dish, then freeze it. When I want to cook it, I simply follow the rest of the recipe and cook it from frozen for 1 1/2 hours.

6 oz. long grain wild rice
8 oz. water chesnuts, sliced
1 cup shredded chicken
1 cup chopped celery
1 chopped onion
1 cup mayonnaise
11 oz. cream of mushroom soup

Cook rice. Combine rice with water chestnuts, chicken, celery and onion. Place ingredients in a casserole dish.

Combine mayonnaise and cream of mushroom soup; spread over top of chicken mixture. Bake at 325 for 1 hour.