1 c. wild rice
3 c. water
1 tsp. salt
4 chicken flavored bouillon cubes
1 tbsp. minced onion
1 tbsp. chopped celery
1 (10 1/2 oz.) can chicken rice soup

Combine in large saucepan rice, water, salt, bouillon cubes, onion and celery and bring to a boil. Add soup and 1 can water. Pour into a 2 quart casserole and cover tightly. Bake for 45 minutes at 375 degrees or until fluffy. Serves 4 to 5.