Wild Rice Chicken Casserole

   This casserole can be made ahead, frozen, thawed, and baked.  Add a tossed salad and hot bread, YUM!

   1  ( 6-ounce) package wild rice mix
   1  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  T soy sauce
   1  cup Chicken broth
Topping:
1 1/2  cups seasoned stuffing mix
   1/2  cup butter or margarine, melted

   Cook rice according to package directions.  Blend in soup and next 6 ingredients;  mix gently.  

   Add broth and mix.
   Spread into a 9 x 12 x 2-inch baking dish.

   Sprinkle stuffing mix over and bake at 350 F. for 1 hour.