1 box long grain and wild rice
2 lg. chicken breasts
1 c. chopped celery
1 med. onion, chopped
2 cans sliced chestnuts, drained
2 cans cream of chicken soup
3/4 c. mayonnaise

Prepare rice as directed. Cook chicken and dice. Combine rice, chicken, and other ingredients. Use buttered 9 x 13 inch casserole. Top with crumbs; cover. Let stand overnight in refrigerator. Bake at 325 degrees for 55-60 minutes. Serve with sauce if you wish, sour cream, and mushroom soup.