1 c. chopped celery
1/4 c. water
1 c. raw wild rice, cooked as directed below
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (10 3/4 oz.) can condensed cream of chicken soup
1 c. chicken broth
1 (4 oz.) can mushroom, stems or pieces
1 (3 1/4 oz.) pkg. sliced almonds
2 c. diced cooked turkey or chicken
Buttered bread crumbs

Simmer celery in water until nearly tender; drain. Gently mix all ingredients, except crumbs. Place mixture in buttered, 2 quart casserole; sprinkle buttered bread crumbs on top. Bake at 350 degrees for about 1 hour. Serve.

How to cook wild rice: Rinse 1 cup raw wild rice thoroughly. Place in covered baking dish; add 3 cups water and 3 heaping teaspoons granulated chicken bouillon. Cover and bake at 350 degrees for 1 1/2 to 1 3/4 hours. Check rice after 1 hour. If more water if needed, add a little, and fluff with a fork. Continue baking for last 1/2 to 3/4 hour. Rice should be moist, but not dry.