Wild Rice Chicken Casserole

Wild Rice Chicken Casserole

2 boxes Garlic and Herb Brown and Wild Rice Medley, cooked according to package

2 cups shredded chicken

1 can cream of mushroom soup

1 cup sour cream

2 cups whole milk

1 onion, chopped

4 ribs celery, chopped

4 tablespoon butter, melted

1 can water chestnuts, chopped

2 cups shredded cheddar cheese

1 cup French fried onions

Preheat oven to 375 degrees. Spray a 9×13 pan with nonstick cooking spray. Saute the onions and celery in melted butter till the onions are translucent. In a large bowl, combine the cooked rice, chicken, onion/celery mixture, water chestnuts and cheddar cheese. In a small bowl whisk together the mushroom soup, sour cream and whole milk. Pour the soup and milk sauce over the rice and chicken. Stir to combine. Spoon the rice mixture into the casserole pan. Sprinkle with additional cheese and fried onions. Cover the casserole with foil and cook for one hour or until bubbly. Serve with a green salad.