4 c. cooked cubed chicken
12 oz. wild rice
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can sliced water chestnuts
1 c. chopped celery
1/2 c. chopped onion
1 tsp. salt
1/4 tsp. pepper
6 tbsp. sliced almonds

Cook rice per directions. Blend in undiluted soup. Add all other ingredients, and turn into 5 quart casserole. Sprinkle with paprika, parsley flakes, or bread crumbs. Bake 45 minutes at 350 degrees.

This recipe freezes well before baking, or is easily halved. This recipe serves 8-12 people.