Chicken And Wild Rice Casserole

• 2 (6.2 oz.) packages fast-cooking long grain and wild rice, prepared
• 1/4 c. butter or margarine
• 2 medium onions, chopped
• 4 celery ribs, chopped
• 2 (8 oz.) cans sliced water chestnuts, chopped
• 5 c. chopped cooked chicken
• 4 c. (1 pound) shredded cheddar cheese, divided
• 2 (10 3/4 oz.) cans cream of mushroom soup or cream of chicken soup
• 2 (8 oz.) containers sour cream
• 1 c. milk
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 c. soft breadcrumbs (optional)

1. Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts.
2. Saute 10 minutes or until tender. Stir in rice, chicken, 3 cups cheese, and next five ingredients. Spoon mixture into 15 x 10-inch baking dish or a 4-quart casserole. Top with breadcrumbs, if desired.
3. Bake at 350 degrees for 30 minutes.
4. Sprinkle with remaining cheese and bake 5 more minutes. Serves at least 10.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=101036 (may not work)