6 oz. wild rice mix
3 c. cubed cooked chicken
2 tbsp. chopped onion
1 stalk celery, chopped
1 c. water
1 tsp. Worcestershire sauce
10 3/4 oz. can cream of chicken soup
8 oz. can water chestnuts, sliced
4 oz. can mushrooms, undrained
1/4 c. chopped roasted almonds

Heat oven to 375 degrees. Grease 2 quart casserole. In casserole combine wild rice mix with all other ingredients except nuts. Mix well. Bake covered for 45 minutes. Uncover, sprinkle with nuts. Bake 15 more minutes.