Ingredients:
2 (6 1/4 ounce) packages fast-cooking long grain and wild rice blend
1/4 cup butter or 1/4 cup margarine
2 medium onions, chopped
4 celery ribs, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese, divided
2 cans cream of mushroom soup
2 (8 ounce) containers sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup soft breadcrumbs
Directions:
Prepare rice mixes according to package 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 15×10 inch baking dish.
Top casserole with breadcrumbs.
Bake at 350 degrees for 30 minutes.
Sprinkle with remaining 1 cup cheese; bake 5 more minutes.
Servings: 10
Time preparation: 40 min.
Time total: 75 min.