Wild Rice and Turkey Casserole

Ingredients

• 1.5 cups bread crumbs soft
• 5 ounce water chestnuts drained sliced canned
• 1 cup celery chopped
• 10.8 ounce cream of chicken soup canned
• 0.3 cup onion chopped
• 6 ounce rice mix long grain wild (such as Uncle Ben's®)
• 3 tablespoons soya sauce 
• 3 cups turkey cubed cooked
• 1 cup water 

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

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.
4. Transfer turkey mixture to a 3-quart baking dish.
5. Pour 2 tablespoons melted butter over crumbs in a bowl, stirring to coat crumbs with butter.
6. Sprinkle buttered bread crumbs over turkey mixture.
7. Bake in the preheated oven until bubbly and golden brown, about 30 minutes.