Pioneer Turkey Casserole

• 1 (6 oz.) pkg. wild rice mix
• 2 to 3 c. cubed turkey
• 1/2 c. finely chopped celery
• 1/2 c. (5 oz. can) drained and sliced water chestnuts (if desired)
• 1/4 c. diced, roasted almonds (if desired)
• 1 tsp. instant minced onion
• 1 1/4 c. (10.5 oz. can) cream of chicken, celery, mushroom or golden mushroom soup
• 2/3 c. (4 oz. can) undrained mushroom pieces
• 1 c. water
• 1 tsp. Worcestershire sauce (if desired)

1. Preheat oven to 375u0b0.
2. In a large bowl, combine rice mix, turkey, celery, water chestnuts, almonds and onion.
3. In a small bowl, combine soup, mushrooms, water and Worcestershire sauce. Add soup mixture to rice mixture; mix well.
4. Pour into greased 1 1/2-quart casserole.
5. Bake, covered, for 30 minutes.
6. Uncover; continue baking for 20 to 30 minutes until rice is done.
7. Yields 4 to 6 servings.

wild rice, turkey, celery, water, almonds, onion, cream of chicken, mushroom, water, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214310 (may not work)