4 to 5 whole chicken breasts, cooked and cubed
2 cans cream of chicken soup
3/4 c. mayonnaise
1 pkg. UNCLE BEN'S® Long Grain and Wild Rice with seasoning packet
1 c. diced celery
1 sm. onion, diced
1 can sliced water chestnuts
Lemon juice to taste

Mix together cream of chicken soup and mayonnaise. Add uncooked rice, seasoning packet, celery, onion, water chestnuts and lemon juice. Spoon in cubed, cooked chicken.

Let stand overnight in refrigerator. Before baking top with buttered bread crumbs. Bake at 325 degrees for 1 1/2 hours.