Favorite Chicken And Wild Rice Casserole

• 2 (6 1/4 ounce) packages quick-cooking long grain and wild rice mix
• 1/4 cup butter
• 2 medium onions, chopped
• 4 stalks celery, chopped
• 2 (8 ounce) cans sliced water chestnuts, drained
• 5 cups chopped cooked chicken
• 1 lb shredded cheddar cheese, divided (4 cups)
• 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
• 16 ounces sour cream
• 1 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Prepare rice according to package directions; set aside.
2. Saute onion, celery and water chestnuts in butter until tender.
3. In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
4. Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
5. Bake at 350 for 30 minutes.
6. Sprinkle with remaining 1 cup cheese and bake 5 minutes.

long grain, butter, onions, stalks celery, water chestnuts, chicken, cheddar cheese, cream of mushroom soup, sour cream, milk, salt, pepper

Taken from www.food.com/recipe/favorite-chicken-and-wild-rice-casserole-107017 (may not work)