Curried Chicken Casserole

From Louise McAllister

4 chicken breasts
2-3 stalks celery
1 small onion
1 can mushroom pieces
1 can sliced water chestnuts
1 (6-oz.) box Uncle Ben’s long grain/wild rice
2 cans cream of chicken soup
1 cup mayonnaise
¼ tsp. curry powder

1. Cook chicken breasts; cool, bone, and cut into bite-size pieces.
2. While chicken cooks, cook rice (25 minutes).
3. While that is cooking, sauté celery and onion pieces in 1 T. butter. Add mushrooms and water chestnuts. Let simmer for 10 minutes. Add to cooked rice.
4. Spread rice mixture in bottom of 9 x13 casserole. Layer chicken pieces on rice.
5. Mix soup, mayo, and curry powder together and spread over chicken. (Option: take ½ c. Pepperidge Farms corn bread stuffing; mix with 1 T. melted butter. Sprinkle over top of casserole. Looks pretty and tastes good). 
6. Bake at 350° for 30 minutes. 

Serves 8.