1-2 c. cooked chicken, deboned & diced
1 (8 oz.) can water chestnuts, drained & sliced
1 c. finely chopped onion, saute
1-2 c. broccoli, cook partially if dish is frozen
1 (6 1/4 oz.) pkg. UNCLE BEN'S® Long Grain and Wild Rice
1/2 - 1 c. plain yogurt, to taste (used on serving day)
1 can cream of mushroom soup, undiluted (use on serving day)
1/2 tsp. poultry seasoning (used on serving day)

Boil 1 whole chicken for 1 hour, debone and dice. Any remaining chicken can be used in other dishes and use with chicken broth for soup. Cook the rice according to package directions. (Need it fast? Microwave it.) Mix together all ingredients except the yogurt and soup. You can freeze this casserole to be used up to 6 weeks later.

When thawed, place mixture in 9 x 13 inch pan. Stir together yogurt, undiluted mushroom soup and poultry seasoning and spread over the top of the rice mixture. Bake, covered, at 325 degrees for 1 hour.