Chicken and Wild Rice Casserole

This picture may not look like much but I made this tonight and it was one of the BEST things I have made in FOREVER!!! It was SOOOOOOO good! I would really reccommend it. And it makes enough for two casseroles so we ate one and I am freezing one which is REALLY great!

Ingredients:

2 (6.2 oz) pkgs fast cooking long grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
2 (8 oz) cans sliced water chestnuts, drained
5 cups chopped cooked chicken
4 cups shredded cheddar cheese
2 cans cream of mushroom soup
1 16 oz sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper
2 cups soft breadcrumbs (homemade)
1 2.25 oz pkg sliced almonds, toasted  (I left these out)

Prepare rice mixes according to the package.

Meanwhile, melt butter in a large skillet over medium heat.  Add celery and onion.  Saute 10 minutes or until tender.

Combine water chestnuts, cooked rice, celery and onion, chicken, 3 cups cheese and next 5 ingredients in a very large bowl.

Spoon mixture into a lightly greased baking dish.  (or divide between two casserole dishes).  Top with bread crumbs.  Bake uncovered at 350 degrees for 35 minutes.  Sprinkle with remaining 1 cup cheese and almonds and bake 5 more minutes.

{Source: Christmas with Southern Living 2005.  Recipe by Leslie Flemister}