6 oz. pkg. white and wild rice mix
2-3 c. cooked cubed turkey
2 tbsp. chopped onion
1 stalk celery, chopped
1 c. water
1 tsp. Worcestershire sauce
10 3/4 oz. can condensed cream of chicken, celery, mushroom, or golden mushroom soup
8 oz. can water chestnuts, drained and sliced (2/3 c.)
4 oz. can mushroom stems and pieces, undrained (1/2 c.)
1/4 c. chopped roasted almonds

Heat oven to 375 degrees. Grease 2 quart casserole. In casserole, combine uncooked rice and packet of seasonings with remaining ingredients, except nuts; mix well. Bake covered at 375 degrees for 45 minutes. Uncover; sprinkle with nuts and continue baking for 15 minutes or until rice is done.

Serves 5-6.