Wild Rice Chicken Casserole

Recipe By : Connecticut Cooks III

Serving Size : 8

• 1 package long grain and wild rice, mix -- 6 oz
• 1 can cream of chicken soup, condensed -- 10 3/4 oz.
• 4 cups chicken, cooked -- cubed
• 1 cup celery -- chopped
• 1/4 cup onion -- chopped
• 1 can water chestnuts, canned -- 5 oz
• 1 can mushrooms, drained -- 4 oz
• 3 tablespoons soy sauce
• 1 cup chicken broth

Topping

• 1 1/2 cups seasoned bread stuffing -- dry mix
• 1/2 cup butter or margarine -- melted

Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350^ 1 hour.
NOTES : May be made ahead, frozen, thawed, and baked.