Salmon-Vegetable Bake

1 can cream of celery soup
1 cup milk(can substitute water/heavy cream)
1 cup quick cooking rice
1 can of salmon, drained
4 oz. cubed cheese - brick, monterey jack or mozzarella 
( I always use extra cheese)
10 oz. frozen mixed vegetables, cooked and drained
small can sliced water chestnuts
3 oz. french fried onions

In a 2 quart microwave safe casserole, stir together the condensed soup and milk.
Cook uncovered on high(100%) about 6 min. or until boiling, stirring every 2 minutes.  
Then stir in uncooked rice.  
Cover and let stand for 5 minutes. 
Remove skin and bones and break salmon into large chunks.  
Add salmon, cheese, beggies, water chestnuts to soup-rice mixture. 
Mix until just combined.  Cook uncovered on high for 5-7 minutes, stirring after 3 minutes. 
Top with FF onions.  Cook uncovered on high 1 minute more.