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1 (6-ounce) package quick-cooking long grain and wild rice mix
1 cup chicken, cooked, chopped
1 (8-ounce) can water chestnuts, drained
1 cup celery, chopped
1 1/4 cups onions, minced
1 cup mayonnaise
1 (10 3/4-ounce) can cream of mushroom soup
Cook rice according to directions on package. Combine rice, chicken, water chestnuts, celery, and onion. Place in a 1-gallon freezer bag. Label and freeze.
To serve, thaw rice and chicken mixture. Remove from bag and place in greased casserole dish. Combine mayonnaise and cream of mushroom soup. Spread over chicken and rice mixture. Cover and bake at 325° F for 1 hour.