1 package ( 6 ounces) long grain and wild rice mix
1 can (10 3/4 ounces)condensed cream of chicken soup
4 cups chicken, cooked and diced
1 cup chopped celery
1/4 cup chopped onion
1 can (5 ounces) water chestnuts, drained
1 can or jar (4 ounces) mushrooms, drained
3 tablespoons light soy sauce
1 cup chicken broth
1 1/2 cups seasoned bread stuffing
4 tablespoons melted butter
Cook rice according to package directions. Blend in soup and next
6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2
inch baking dish. Combine stuffing mix with the melted butter and sprinkle over the top. Bake at 350° F. for 1 hour.
NOTES : May be made ahead, frozen, thawed, and baked.