2 6.2 pkgs. Fast cooking long grain and wild rice mix
1/4 cup Butter or margarine
2 Medium onion, chopped
4 Celery Ribs, chopped
2 8 oz. cans sliced water chestnuts, drained - optional
5 cups Cooked chicken, chopped
4 cups Shredded cheddar cheese, divided
2 10 3/4 oz cans Cream of Mushroom Soup, undiluted
2 8 oz Sour cream
1 cup Milk
1/2 tsp Salt
1/2 tsp Pepper
1/2 cup Breadcrumbs, optional
1. Prepare rice according to package directions, set aside.
2. Melt butter in a large skillet over medium heat, add onion, celery and water chestuts. Saute 10 minutes or until tender.
3. Stir in rice, chicken, 3 cups cheese, and next five ingredients; spoon mixture in to a lightly greased 15 x 10 casserole dish (see notes). Top with breadcrumbs if desired.
4. Bake casserole at 350 for 30 minutes. Sprinkle with remaining 1 cup cheese, and bake 5 more minutes.
I usually make this for someone who is sick, just had a baby etc. and then split it between a 9 x 13 and a smaller casserole dish. I give the larger casserole to a friend and keep the maller one for ourselves to have for dinner (it makes tons!).
Casserole may be frozen up to 1 month. Let stand at room tem for one hour and bake covered at 350 for 30 minutes. Uncover and bake 55 minutes more. Sprinkle with cheese and bake 5 more minutes.