Turkey and Wild Rice Casserole

2 cups wild rice
1 cup brown rice
5 cups chicken broth
1 can sliced water chestnuts 
2 cans chicken broth 
4 Tbsp. chopped onion
1/2 tsp. chopped garlic
Salt and pepper to taste
4 Tbsp.  Parmesan cheese, grated
4 cups diced wild turkey
1 lb. sliced mushrooms
1 pint heavy cream
1 tsp. butter
2 cups celery
1 can water chestnuts, sliced

Preheat oven to 350 degrees.  Combine wild rice, brown rice and 5
cups chicken broth and cook until done.  In mixing bowl, toss
rice, wild turkey and mushrooms.  Add cream, butter, celery,
water chestnuts, 2 cans chicken broth, onion, garlic, salt and
pepper.  Pour into baking dish and sprinkle with Parmesan cheese. 
Bake 1 hour.
                                      Serves 6