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.

Connecticut Cooks III