1. Cook rice according to package directions. Combine rice with chopped chicken, water chestnuts, celery and onion. Put mixture in a 1 gallon freezer bag. Freeze until needed. 2. To prepare for serving, thaw rice and chicken mixture, remove from bag and place in a 2 1/2 quart baking dish. 3. Stir mayo and cream of mushroom soup together and spread over the top of the chicken. Mix together. 4. Bake covered in a preheated 325 oven for 1 hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
