Chicken-and-Wild Rice Casserole

This is a great pot-luck dish. It also freezes great for up to 1 month.

Ingredients:
2 (6.2 oz) packages fast-cooking long-grain and wild rice mix
1/4 cup butter or margarine
2 medium or 1 large onion, chopped
4 celery ribs, chopped
2 (8 oz) cans chopped water chestnuts, drained
5 cups cooked chicken, chopped
4 cups (1 lb) shredded Cheddar cheese, divided
2 (10 3/4 oz) cans cream of mushroom soup, undiluted
2 cups (1 pint) sour cream
1 cup milk
1/2 tsp salt
1/2 tsp pepper

Instructions:
Prepare rice according to package directions; set aside. Melt butter in large skillet over medium heat. Add onion, celery and water chestnuts. Saute 10 minutes or until celery & onions are tender.
In a large mixing bowl combine cream of mushroom soup, sour cream, milk, salt and pepper together. Stir in chicken, veggie mixture and 3 cups shredded cheese. Spoon into a 10x15 baking dish or a 4-quart casserole dish. Bake casserole at 350 degrees F for 30 minutes. Sprinkle remaining 1 cup cheese and bake 5-10 more minutes.

To cook from frozen: Let casserole stand at room temp for 1 hour. Then bake, covered, at 350 degrees F for 30 minutes. Uncover and bake 55 more minutes. Sprinkle with cheese and bake 5-10 more minutes.