Chicken And Wild Rice Casserole - cooking recipe

Ingredients

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)

Preparation

Melt butter in a large skillet over medium heat; add onion, celery and water chestnuts.
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.
Bake at 350 degrees for 30 minutes.
Sprinkle with remaining cheese and bake 5 more minutes. Serves at least 10.