1 c. wild rice
1 can water chestnuts, drain, rinse, and cut in pieces
1 can mushrooms and liquid
2 cans cream of mushroom soup
1 can cream of chicken soup
2 c. or more cut up chicken breasts (or turkey)
1 c. celery, chopped
1/4 c. onion, chopped
1/2 tsp. dill weed
1 tsp. parsley flakes
Salt (optional) and pepper
1 c. chicken broth
1 pkg. slivered almonds

Cook rice. Saute celery and onions in butter. Bake or cook chicken. If cooked, may use broth or bouillon instead of canned broth. Mix all together. Put in casserole. Sprinkle almonds on top. Bake in slow oven (300 to 325 degrees) about 1 1/2 to 2 hours. Add more broth if necessary. Freezes well.