Favorite Chicken and Wild Rice Casserole

I found this in Southern Living several years ago and make it often, especially when bringing a meal to someone. It freezes well which is good since the recipe is much more than my family can eat. I usually make it either in 2 2qt baking dishes or 3 9x9 pans for freezing and add a little extra cheese on top. Light sour cream, lowfat milk and Healthy Request soup work well for a lower fat version.

• Ready In: 1 hr 5 mins
• Serves: 10

Ingredients

• 2 (6 1/4ounce) 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 3/4ounce) cans  cream of mushroom soup, undiluted
• 16  ounces sour cream
• 1  cup milk
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper

Directions

1. Prepare rice according to package directions; set aside.
2. Saute onion, celery and water chestnuts in butter until tender.
3. In a very large bowl, combine rice, onion mixture, 3 cups cheese, chicken, soup, sour cream, milk, salt and pepper.
4. Pour into a lightly greased 15x10 inch baking dish or 4 qt casserole.
5. Bake at 350 for 30 minutes.
6. Sprinkle with remaining 1 cup cheese and bake 5 minutes.