Chicken Casserole

OK, here's the recipe from the question/answer post I did earlier.  Enjoy it!  It's yummy!  Plus, kids will eat it.  Mine love it....

CHICKEN CASSEROLE

Cook 1 box of Uncle Ben's Long Grain Wild Rice according to package instructions.  Cool.

Saute the following in a small amount of butter:

1/2 c.  chopped onion
1 c. chopped celery

Mix onion and celery with:

1 small can mushrooms
1-10.5 oz can cream of chicken soup
1 can sliced water chestnuts
1 c mayo
1/2 tsp poultry seasoning
3 c diced cooked chicken
cooled rice

Spread in a 9 x 13 pan.  Top with one bag of Pepperidge Farm bread stuffing which has been tossed with melted butter.  Bake at 350F for about 45 minutes.   Be careful not to overbrown.

***  I like to substitute light mayo, and the lo-fat healthy request soup from campbells.  I also use any old bag of stuffing mix as long as it is just the traditional flavor.  But I only use half a bag--a full bag is way too much for our tastes.  Half a bag creates an even layer over the entire casserole.  That way you aren't eating a lot of dry, baked croutons with a little bit of chicken dish.