Wild Rice Chicken

1 (6.25 oz.) pkg. Uncle Ben's long grain & wild rice
1 c. celery, chopped
1 c. onion, chopped
1 c. cooked chicken, diced
1 (8 0z.) sliced water chestnuts, drained & chopped
1 c. mayo
1 can cream of mushroom soup

Cook rice according to direction on box. Saute chopped celery & onion. Set aside. Cook chicken; cut up. Combine mayo & soup. Add rice, chicken, celery, onion & water chestnuts. Mix together & pour into 9x13 greased baking dish. Bake 350 degrees for 30 min.

To freeze: Prepare as directed. Place in greased 9x13" aluminum pan (or two 8x8" pans). Cover with a layer of plastic wrap, then aluminum foil. Seal well. Label & store in freezer for up to 3 months.

I like to write the meal name & baking directions with a Sharpe marker on the aluminum foil. If you ever forget to pull a freezer meal out in the morning...just pop it out of the pan frozen, place it in a glass baking dish & defrost it in the microwave before baking. Voila!