In a large mixing bowl combine chicken, celery, onions, water chestnuts and mushrooms.
Once the rice is cooked add that to the chicken mixture and stir to combine.
Next add the chicken broth and soy sauce and stir until everything is evenly coated and then dump into a casserole dish and spread into a even layer.
Then make the topping by tossing the stuffing mix with the butter until coated and then evenly spread over the top of the chicken mixture.
Bake about 30 minutes or just until warmed through. TO MAKE THIS A FREEZER MEAL
Make it as instructed above, but rather than place it in a normal baking dish, you can place it in a foil one, cover and freeze it. I like to go ahead and write the instructions on the top with a sharpie so if someone comes along and makes a meal out of the freezer, they don't have to figure anything out.
Thaw for about 2-3 hours on the counter and then bake at 350˚ until heated through, about 45 minutes.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2011/04/wild-rice-chicken-casserole/