Chicken And Wild Rice Casserole

• 2 pkg. (6.2-oz. each) fast-cooking long-grain and wild rice mix
• 1/4 c. butter
• 2 medium onions, finely chopped
• 4 celery ribs, chopped
• 2 (8-oz. each) cans sliced water chestnuts, drained
• 5 c. chopped cooked chicken
• 4 c. (16-oz.) shredded Cheddar cheese, divided
• 2 (10 3/4-oz.) cans condensed cream of mushroom soup, undiluted
• 1 (16-oz.) container sour cream
• 1 c. milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. soft bread crumbs

1. Prepare rice mix according to package directions; set aside. Melt butter in a large skillet over medium heat; add onions, celery, and water chestnuts.
2. Saute 10 minutes or until tender. Stir in rice, chicken, 3 cups cheese, soup, and next 4 ingredients. Spoon mixture into a lightly greased 15-inch by 10-inch baking dish or a 4-quart casserole.
3. Top casserole evenly with bread crumbs.
4. Bake at 350u0b0 for 45 minutes; sprinkle with remaining 1 cup cheese; bake 5 more minutes.

longgrain, butter, onions, celery, water chestnuts, chicken, cheddar cheese, condensed cream, sour cream, milk, salt, pepper, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7512 (may not work)