I did not have water chestnuts so I substituted baby cut carrots cut in half length wise, then each half cut in thirds length wise. I cooked them first by steaming 10 minutes, and then poured off the hot water, and stopped the cooking process by refilling the pot with cold water. Did the same with the broccoli. Had some instant brown rice and added about one quarter as much to the wild rice when the WR had 10 minutes left to simmer. I only used one can of mushroom soup. Raised the temp to 380°F for the last uncovered cooking and kept it in the oven until the cheese browned, approx, 25 min. This was a very tasty dish!