Wild Rice and Chicken Casserole

1 package (6 oz) Uncle Ben's Long Grain Wild Rice Mix
1 can cream of chicken soup
3 cups cooked chicken
1 cup celery, chopped
1/4 cup onion, chopped
1 can water chestnuts, drained and sliced
1 can (3 oz) mushrooms, drained
3 Tbsp soy sauce
1 cup water or chicken broth
1 1/2 cup buttered soft bread crumbs

Cook rice according to package directions. Blend in soup. Add chicken, celery, onion, water chestnuts, mushrooms, soy sauce and water or broth. Mix well. Pour into 3 quart casserole. Sprinkle bread crumbs on top. Bake at 350F for about 1 hour.