Wild Chicken Casserole

• 3 cups cooked chicken, cut into bite sized pieces
• 7 ounces onion and sage herb-seasoned stuffing cubes
• 1 (6 2/3 ounce) boxuncle ben's long grain and wild rice blend
• 3 stalks celery, chopped
• 1 small onion, chopped
• 12 cup canned mushrooms or 12 cup fresh mushrooms
• 1 (8 ounce) can water chestnuts (optional)
• 2 (10 1/2 ounce) cans cream of chicken soup

1. Put stuffing in a bowl.
2. Add chopped onion, celery, mushrooms and water or broth to moisten; about 1 cup.
3. Cook rice according to directions and add to stuffing mixture.
4. Add chicken, water chestnuts ans soup to mixture.
5. Mix well.
6. Place in lightly greased baking dish.
7. Bake in a 350 degree oven for 1/2 hour.
8. If you would like it to be "crispier" you can bak it longer.

chicken, onion, boxuncle, stalks celery, onion, mushrooms, water chestnuts, cream of chicken soup

Taken from www.food.com/recipe/wild-chicken-casserole-324838 (may not work)