You can easily use chicken or duck in place of the turkey. I often use leftover stuffing in place of the croutons.

• Prep: 15 min.
• Bake: 40 min.
• Makes 12 servings

• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
• 5 ounces process cheese (Velveeta), cubed
• 1/3 cup mayonnaise3-1/2 to 4 cups shredded cooked turkey
• 1 package (16 ounces) frozen broccoli florets or cuts, thawed
• 1-1/2 cups cooked white rice
• 1-1/2 cups cooked wild rice
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 jar (4 ounces) sliced mushrooms, drained
• 1-1/2 to 2 cups salad croutons

Combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer to a greased 13×9-in. baking dish. Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake until bubbly, 8-12 minutes longer.