Leslie'S Favorite Chicken And Wild Rice Casserole

• 2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
• 1/4 cup butter or 1/4 cup margarine
• 2 medium onions, chopped
• 4 celery ribs, chopped
• 2 (8 ounce) cans sliced water chestnuts, drained
• 5 cups chopped cooked chicken
• 4 cups shredded cheddar cheese, divided
• 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
• 2 (8 ounce) containers sour cream
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup soft breadcrumbs (optional)

1. Preheat oven to 350 degrees F. Prepare rice according to package directions; set aside.
2. Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts. Saute 10 minutes or until tender.
3. Stir in rice, chicken, 3 cups cheese, and next 5 ingredients; spoon mixture into a lightly greased 15- x 10-inch baking dish or a 4-quart casserole. ( I prefer to use 2 smaller size casseroles-one to give and one for my family).
4. Top with breadcrumbs if desired. Bake casserole at 350u0b0F for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.

fastcooking, butter, onions, celery, water chestnuts, chicken, cheddar cheese, cream of mushroom soup, containers sour cream, milk, salt, pepper, breadcrumbs

Taken from www.food.com/recipe/leslies-favorite-chicken-and-wild-rice-casserole-343346 (may not work)