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Wild Rice Chicken Casserole

May be made ahead, frozen, thawed, and baked.  Easy—tossed salad and hot bread—yum!

1 (6-ounce) package wild rice mix   
1 (10 3/4-ounce) can condensed cream of chicken soup   
4 cups cooked chicken, cubed   
1 cup chopped celery   
1/4 cup chopped onions   
1 (5-ounce) can sliced water chestnuts
1 (4-ounce) can mushrooms, drained
3 tablespoons soy sauce
1 cup chicken broth

Cook rice according to package directions.  Blend in soup and next 6 ingredients; mix gently.  Add broth and mix.  Spread in a 9x13x2-inch dish.  Sprinkle with Topping; bake at 350 degrees for 1 hour.

TOPPING:
1 1/2 cups seasoned stuffing mix
1/2 cup butter or margarine, melted

Toss together and sprinkle on top of casserole before baking.  Serves 8.

Contributed by Connecticut Cooks III (New England)



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