1 pkg. wild rice mix
2 to 3 c. cubed turkey
1/2 c. celery (chopped fine)
1/2 c. water chestnuts (drained and sliced)
1/4 c. toasted almonds, slivered
1 tsp. minced onions
2 c. cream of chicken soup
2/3 c. mushroom pieces
1 c. water
1 tsp. Worcestershire sauce

In a large bowl, combine rice, turkey, celery, water chestnuts, almonds, and onions. In a small bowl, combine soup, mushrooms, water, and Worcestershire sauce. Blend well, (add 10 oz. of frozen broccoli to the above if you desire). Add soup to rice mixture. Mix well. Pour into greased 2 quart casserole. Bake covered at 375 degrees for 1/2 hour then uncover and bake 1/2 hour more.