1 (6 oz.) pkg. long grain wild rice mix
1 can cream of chicken soup
3 c. cooked cubed chicken
1 c. chopped celery
1 (5 oz.) can water chestnuts, drained and sliced
3 tbsp. soy sauce
1 c. water
1/4 c. chopped onion
1 1/2 c buttered soft bread crumbs

Cook rice by package directions. Stir in soup. Add next 6 ingredients. Mix well. Turn into greased 2 1/2 quart casserole. Sprinkle with buttered bread crumbs. Bake at 350 degrees about 1 hour. Garnish with strips of green pepper, if desired.