Here is a recipe that is pretty easy and sneaks a few veggies in and the kids don't even notice.
1 large (10 oz.) can of chicken (I actually use 1 lb. chicken breasts, cooked and shredded)
6 oz. box long grain and wild rice, cooked
1 medium onion, chopped
1 can sliced water chestnuts
1 (2 oz.) jar diced pimiento, drained
1 (14 oz.) can French style green beans, drained
1-2 stalks celery, chopped (optional)
1 (10 3/4 oz.) can cream of chicken soup (I actually use Cream of Mushroom)
1/2 cup mayonnaise or Miracle Whip
1/2 cup sour cream
(I actually use a mini food processor to finely chop the chicken, water chestnuts, green beans, celery (when I use it), even though the original recipe doesn't call for doing this. It was just easier when the children were smaller, and people seemed to like the consistency better.) Mix all ingredients together. Spread in a 9x13 inch pan. Sprinkle grated Parmesan cheese on top, then top with paprika. Bake at 350 degrees for 20-30 minutes or until bubbly hot. Serves about 8.
This does freeze very well.