6 oz. wild rice mix
4 oz. mushrooms, drained
10 3/4 oz. cream of chicken soup
3 tbsp. soy sauce
4 c. cooked, cubed chicken
1 c. chicken broth
1 c. chopped celery
1/4 c. chopped onions
5 oz. sliced water chestnuts
1 1/2 c. stuffing mix
1/2 c. butter, melted

Cook rice. Blend in soup, mushrooms, soy sauce, chicken, broth, celery, onions and water chestnuts. Spread in 13 x 9 baking dish. In small bowl, combine dry stuffing mix and melted butter. Sprinkle on top of casserole.

Bake at 350°F for 1 hour.