Ingredients:
2 (6 1/4 ounce) packages quick-cooking long grain and wild rice mix
1/4 cup butter
2 medium onions, chopped
4 stalks celery, chopped
2 (8 ounce) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
1 lb shredded cheddar cheese, divided ( 4 cups)
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
16 ounces sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
Directions:
Prepare rice according to package directions; set aside.
Saute onion, celery and water chestnuts in butter until tender.
In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
Pour into a lightly greased 15×10 inch baking dish or 4 qt casserole.
Bake at 350 for 30 minutes.
Sprinkle with remaining 1 cup cheese and bake 5 minutes.
Servings: 10
Time preparation: 30 min.
Time total: 65 min.