Chicken Wild Rice Casserole Supreme

• 2 (4 1/3 ounce) boxes wild rice mix
• 3 -4 boneless skinless chicken breasts, cut into bitesized pieces
• 2 (15 ounce) cans diced tomatoes, drained
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 small red onion, diced (I omitted and used 1 teaspoon onion powder instead)
• 1 (8 ounce) can water chestnuts, coarsely diced
• 2 celery ribs, diced
• 1/3 cup pecans, chopped
• 1 cup light mayonnaise
• salt and pepper (to taste)
• 1/4 teaspoon ground nutmeg
• 1 teaspoon garlic powder
• 8 ounces monterey jack and cheddar cheese blend

1. Preheat the oven to 350 degrees F.
2. Prepare the rice according to the package directions.
3. Place the cut up chicken breasts in the bottom of a greased 13x9-inch casserole dish.
4. Combine the rice with all of the remaining ingredients (except the cheese).
5. Spoon the rice mixture around the chicken breasts.
6. Sprinkle the cheese on the chicken and rice.
7. Cover and bake for 30 minutes.
8. Remove the cover and cook 15 minutes more, or until the cheese is brown and bubbly and the chicken is cooked through.

wild rice, chicken breasts, tomatoes, cream of mushroom soup, red onion, water chestnuts, celery, pecans, light mayonnaise, salt, ground nutmeg, garlic, monterey

Taken from www.food.com/recipe/chicken-wild-rice-casserole-supreme-335237 (may not work)