Chicken And Wild Rice Casserole

• 1 (6.2 oz) package Uncle Ben's long grain and wild rice mix
• 1/8 cup oleo
• 1 medium onion, chopped
• 2 ribs celery (chopped)
• 1 (8 oz) can water chestnuts
• 2 1/2 cups diced cooked chicken
• 2 cups grated cheese
• 1 can cream of mushroom soup
• 1 cup sour cream
• 1/2 cup milk or evaporated milk
• salt and pepper to taste
• seasoned bread crumbs

1. Prepare rice according to package and cool.
2. Melt oleo in skillet.
3. Add onions, celery and water chestnuts.
4. Saut 10 minutes (or until tender.)
5. Stir in rice, chicken, 1 1/2 cup cheese, and next 5 ingredients.
6. Spoon into greased dish, (13x9). Top with seasoned bread crumbs.
7. Bake at 350 degrees for 30 minutes.
8. Add 1/2 cup cheese and bake 5 more minutes.
9. Serves 4.

oleo, onion, celery, water chestnuts, chicken, grated cheese, cream of mushroom soup, sour cream, milk, salt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=112871 (may not work)