Shelly's Recipe

CHICKEN AND WILD RICE CASSEROLE III

Category: Casseroles - Chicken and Turkey

2 (6 1/4 oz) pkg fast-cooking long grain and wild rice blend
1/4 cup butter
2 medium onions, chopped
4 celery ribs, chopped
2 (8 oz) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese, divided
2 cans cream of mushroom soup
2 (8 oz) containers sour cream
1 cup milk

Prepare rice mixes according to pkg directions; set aside.

Melt butter in a large skillet; add onion, celery, and water chestnuts. Saute 10 minutes or until tender.

Stir in rice, chicken, 3 cups cheese, and next 5 ingredients. Spoon mixture into a lightly greased 15x10 inch baking dish. Top casserole with breadcrumbs. Bake at 350 for 30 minutes. Sprinkle with remaining 1 cup cheese; bake 5 more minutes.