1 pk Wild rice, mix -- 6 oz

1 cn Cream of chicken soup,

Condensed -- 10 3/4 oz. 4 c Chicken, cooked -- cubed

1 c Celery -- chopped

1/4 c Onion -- chopped

5 oz Waterchestnuts, canned

1 cn Mushrooms, drained -- 4 oz

3 tb Soy sauce

1 c Chicken broth

Topping: 1 1/2 c Seasoned bread stuffing --

Dry mix 1/2 c Butter or margarine --

Melted Cook rice according to package directions. Blend in soup and next 6 ingredients; mix gently. Add broth and mix. Spread in a 13x9x2 inch dish. Sprinkle with topping; bake at 350^ 1 hour. Recipe By : Connecticut Cooks III