Leslie's Favorite Chicken-and-Wild Rice Casserole

Ingredients

• 2.3 ounce almonds toasted sliced
• 2 cups breadcrumbs homemade soft
• 0.3 cup butter 
• 16 ounce water chestnuts drained sliced canned
• 4 rib celery chopped
• 5 cups meat from a rotisserie chicken cooked chopped
• 21.5 ounce cream of mushroom soup undiluted canned
• 1 cup milk 
• 2 medium onions chopped
• 0.5 teaspoon pepper 
• 12.4 ounce fast-cooking and rice mix long-grain wild
• 0.5 teaspoon salt 
• 1 pound cheddar cheese shredded divided
• 16 ounce cup heavy whipping cream sour

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Prepare rice mixes according to package directions.
2. Meanwhile, melt butter in a large skillet over medium heat; add celery and onion. Saut 10 minutes or until tender.
3. Combine water chestnuts, cooked rice, celery and onion, chicken, 3 cups cheese, and next 5 ingredients in a very large bowl.
4. Spoon mixture into a lightly greased 15" x 10" baking dish or a 4-quart baking dish. Top casserole with breadcrumbs.
5. Bake, uncovered, at 350 for 35 minutes.
6. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.
7. Note: You can divide this casserole evenly between 2 (11" x 7") baking dishes.
8. Bake as directed above, or freeze casserole up to 1 month.
9. Remove from freezer, and let stand at room temperature 1 hour.
10. Bake, covered, at 350 for 30 minutes. Uncover casserole, and bake 55 more minutes.
11. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.