1 pk Wild rice, mix — 6 oz
1 cn Cream of chicken soup,
Condensed — 10 3/4 oz. 4 c Chicken, cooked — cubed
1 c Celery — chopped
1/4 c Onion — chopped
5 oz Waterchestnuts, canned
1 cn Mushrooms, drained — 4 oz
3 tb Soy sauce
1 c Chicken broth
Topping: 1 1/2 c Seasoned bread stuffing —
Dry mix 1/2 c 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. Recipe By : Connecticut Cooks III