1 pkg. long grain wild rice mix with herbs, cook as given on pkg.
2 lg. chicken breast
1 c. chopped celery
1 medium onion, chopped
2 cans water chestnuts, chopped
2 cans cream of chicken soup
3/4 c. mayonnaise
Any buttered crumbs topping

Cook breasts in water with herbs and a little onion. When chicken is done, remove bone; dice coarsely. (Save broth, use with chicken soup.) Mix all ingredients in large bowl. Place in 9 x 13 inch Pyrex pan (buttered). Cover ingredients with topping. Place aluminum foil over top and store in refrigerator until ready to bake. Bake, uncovered, at 350 degrees for 55 minutes.