2 c. rice, uncooked (part wild, part white)
2 (10 oz.) pkgs. frozen broccoli, thawed
4 chicken breasts, cooked
1/2 tsp. curry powder
1 can water chestnuts
2 cans cream of chicken soup, diluted with 1 1/2 c. chicken broth
1 tbsp. lemon juice
1 c. grated Cheddar cheese
1/2 c. slivered almonds

Cook rice partially done. Layer the rice, cooked chicken (which has been cut into medium pieces) and the thawed broccoli in a 9 x 13 inch pan. Add water chestnuts. Mix the soup, broth, curry powder, and lemon juice; pour over the top. Sprinkle on the cheese and top with almonds. Bake at 350 degrees for 1 hour until rice is done and center is bubbly.