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1 (6 oz) package quick cooking long grain and wild rice mix
1 cup cooked chopped chicken
1 (8 oz) can sliced water chestnuts, drained
1 cup chopped celery
1 1/4 cups finely chopped onion
1 cup mayonaisse
1 can cream of mushroom soup
Cook rice according to directions on package. Combine rice, chicken, water chestnuts, celery, and onion Put mixture in a 1 gal freeze bag. Freeze.
To serve: Thaw rice and chicken mixture. Remove from bag and place in casserole dish. Stir mayo and cream of mushroom soup. Spread over chicken and rice mixture. Bake covered in a preheated 325F oven for 1 hour.