1 c. wild rice
3/4 tsp. salt
1 can cream of chicken soup
1 (4 oz.) can mushrooms
1 sm. pkg. sliced almonds
1 med. green pepper, chopped
4 c. water
1 can mushroom soup
1 can chicken broth
1 c. cooked celery
2 c. diced, cooked chicken

Cook wild rice with water and salt, covered for 45 minutes. Drain. Mix soups together until smooth. Add rest of the ingredients and mix with rice. Place in buttered casserole. Sprinkle with bread crumbs and bake covered for 45 minutes at 350 degrees. Remove cover and bake 15 minutes more. Recipe is equally good with turkey.