2 (6 oz.) pkgs. each MJB White and Wild Rice with Herbs
1/2 c. corn oil
1/2 c. celery, diced
2 (4 oz.) cans sliced mushrooms
2 med. onions, diced
1 (13 oz.) can Soyameat Chicken Style, diced
1/2 tsp. salt
1/2 tsp. Accent
1 (10 oz.) can water chestnuts
1 can mushroom soup
1/2 c. evaporated milk
1 (8 oz.) pkg. cream cheese

Cook rice according to package directions. Saute celery, mushrooms, onions and Soyameat until slightly browned. Slice water chestnuts and add to mixture. Combine ingredients and cook over low heat until cream cheese is blended in. Combine with rice in casserole. Bake in a 325 degree oven fro 1 hour. Serve 12.