1 package long grain rice
1 c. cooked, cubed chicken
1 can (8 oz.) sliced water chestnuts
1 c. finely chopped celery
1-1/4 c. chopped onion
1 c. light mayonnaise
1 can cream of mushroom soup
Cook rice. Combine with chicken, water chestnuts, celery, and onions, put mixture in 1 gallon freezer bag.
To prepare fo serving, thaw. Remove from bag and place in a 2-1/2 quart baking dish. Preheat oven to 325*. Stir mayonnaise and cream of mushroom soup together and spread over top of chicken. Bake uncovered for one hour.