Wild Rice And Turkey Casserole

• 1 (6 ounce) package long grain and wild rice mix (such as Uncle Ben's(R))
• 2 1/4 cups water
• 1 tablespoon butter (optional)
• 3 cups cubed cooked turkey
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup chopped celery
• 1 cup water
• 1 (5 ounce) can sliced water chestnuts, drained
• 1/4 cup onion, chopped
• 3 tablespoons soy sauce
• 2 tablespoons butter, melted, or as needed
• 1 1/2 cups soft bread crumbs

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring 2 1/4 cups water, rice mix plus seasoning pack, and 1 tablespoon butter to a boil in a covered saucepan. Reduce heat to medium-low and simmer until rice is tender and water is absorbed, about 25 minutes.
3. Stir turkey, cream of chicken soup, celery, 1 cup water, water chestnuts, onion, and soy sauce into wild rice until well mixed. Transfer turkey mixture to a 3-quart baking dish. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter. Sprinkle buttered bread crumbs over turkey mixture.
4. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.

long grain, water, butter, turkey, condensed cream, celery, water, water chestnuts, onion, soy sauce, butter, bread crumbs

Taken from www.allrecipes.com/recipe/232758/wild-rice-and-turkey-casserole/ (may not work)