1 pkg. wild rice mix
2 to 3 cubed turkey
1/2 c. celery, chopped fine
1/2 c. water chestnuts, drained and sliced
1/4 c. toasted almonds, slivered
1 tsp. minced onions
2 c. cream of chicken soup
2/3 c. mushrooms pieces

In large bowl, combine rice, turkey, celery, water chestnuts, almonds, and onions. In small bowl, combine soup, mushrooms, water and Worcestershire sauce. Blend well. (Can add 10 ounces frozen broccoli to the above.) Add soup to rice mixture. Mix well. Pour into greased 2 quart casserole. Bake covered at 375 degrees for 1/2 hour, uncover and bake for 1/2 hour more.