1 (6 oz.) pkg. long grain wild rice mix
1 can cream of chicken soup
3 c. cubed, cooked turkey
1 c. chopped celery
1/4 c. chopped onion
1 (5 oz.) can waterchestnuts, drained and sliced
3 tbsp. soy sauce
1 c. water
1 1/2 c. buttered soft bread crumbs

Cook rice according to package directions. Stir in soup. Add next 6 ingredients; mix well. Turn into a 3 quart casserole. Sprinkle with crumbs. Bake in 350 degree oven for 1 hour.