• The night before, place uncooked rice in a Dutch oven, just covered with water, and soak overnight. Set bread slices out on a cooling rack to dry.

  • On the day of, heat oven to 350°. Drain rice in a colander. Cut bread slices into cubes.

  • In a large skillet, brown sausage over medium-high heat and break into small pieces. Transfer to a large bowl; add onion, celery, mushroom pieces and water chestnuts. Add soup and wild rice; mix gently. Add bread cubes and mix gently.

  • Pour mixture into a 4-quart covered casserole (or cover dish with foil) and bake at 350° for 1½ hours.