- 1 (6 ounce) package long grain and wild rice mix
- 3 cups cubed cooked turkey
- 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
- 1 (8 ounce) can sliced water chestnuts, drained and halved
- 3/4 cup water
- 1/4 cup chopped onion
- 3 tablespoons soy sauce
- 1 cup soft bread crumbs
- 1 tablespoon butter or margarine, melted
- Prepare rice according to package directions. Stir in the turkey, soup, water chestnuts, water, onion and soy sauce. Transfer to a greased 2-qt. baking dish. Cover and bake at 350 degrees F for 30 minutes.
- Uncover. Toss bread crumbs and butter; sprinkle over the top. Bake 15-20 minutes longer or until bubbly and golden brown. Let stand for 15 minutes before serving.