Chicken-And-Rice Casserole

• 1 1/2 cups uncooked long-grain rice
• 1/2 cup butter
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 4 green onions, chopped
• 2 (10 3/4-oz.) cans cream of chicken soup, undiluted
• 3 cups chopped cooked chicken
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Cheddar-colby cheese blend
• 1/4 cup fine, dry breadcrumbs

1. Prepare rice according to package directions.
2. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and saute 10 to 12 minutes or until tender. Stir in soup, chicken, salt, and pepper.
3. Combine chicken mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.
4. Bake at 350u0b0 for 25 minutes or until cheese is melted.

longgrain rice, butter, green bell pepper, onion, celery, garlic, green onions, cream of chicken soup, chicken, salt, freshly ground pepper, cheddarcolby cheese blend, breadcrumbs

Taken from www.myrecipes.com/recipe/chicken-and-rice-casserole-0 (may not work)