Creamy Turkey Casserole

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 mayonnaise
4 cups cubed cooked turkey
1 package (16 ounces) frozen broccoli 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

In a large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake 8-12 minutes longer or until bubbly. Makes 10-12 servings.