Ingredients
1 package (6 ounces) long grain and wild rice mix1 teaspoon chicken bouillon granules1 cup hot water3-1/2 cups cubed cooked wild turkey1-1/2 cups chopped celery1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 can (8 ounces) sliced water chestnuts, drained1 jar (6 ounces) sliced mushrooms, drained1/2 cup chopped onion1/4 cup reduced-sodium soy sauce1 cup soft bread crumbs2 tablespoons butter, melted
Preparation
Prepare rice according to package directions; place in a large bowl. Dissolve bouillon in hot water; add to rice. Stir in the turkey, celery, soup, water chestnuts, mushrooms, onion and soy sauce.
Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 55-60 minutes or until heated through.
