Rice and Noodle Casserole

1/2 lb Butter Or Margarine

1/2 lb Uncooked Very Fine Noodles

2 c Uncooked Instant Rice --

(Minute Rice) 21 1/2 oz Canned Onion Soup -- (2

Campbells) 21 1/2 oz Canned Chicken Broth -- (2

Campbells) 1 ts Soy Sauce

1 c Water

8 oz Canned Sliced Water

Chestnuts -- drained In large kettle, melt butter or margarine. Add noodles. Cook until lightly browned, stirring frequently. Add remaining ingredients. Mix well. Pour mixture into 3 quart casserole. Bake in preheated 350 degree oven for 45 minutes. Serves 8 Recipe By : Sherie Stein