Wild Turkey Rice Bake

• 1 package (6 ounces) long grain and wild rice mix
• 1 teaspoon chicken bouillon granules
• 1 cup hot water
• 3-1/2 cups cubed cooked wild turkey
• 1-1/2 cups chopped celery
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 jar (6 ounces) sliced mushrooms, drained
• 1/2 cup chopped onion
• 1/4 cup reduced-sodium soy sauce
• 1 cup soft bread crumbs
• 2 tablespoons butter, melted

1. 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.
2. Transfer to a greased 3-qt. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 350u0b0 for 55-60 minutes or until heated through.

long grain, chicken bouillon granules, water, turkey, celery, condensed cream, water chestnuts, mushrooms, onion, soy sauce, bread crumbs, butter

Taken from www.tasteofhome.com/recipes/wild-turkey-rice-bake/ (may not work)