Courtesy of Anne Anderson

4 whole chicken breasts 2 pkg long grain & wild rice mix 1 can cream of chicken soup, undiluted 1 can cream of mushroom soup 1 can waterchestnuts, drained & sliced 1/2 cube of margarine 1 cup celery, chopped 1/2 lb. mushrooms sliced 1 med. onion, chopped 3/4 cup mayo

Cook chicken and cut in large pieces. Prepare rice as directed on box. Saute onion,celery & mushrooms in margarine. Mix mayo & soups, spices together. (I sometimes only use one of the soups so it's not quite so runny!)
Combine all together and place in large baking dish, Bake at 350 for 30 min. or until bubbly.