A Comforting Classic for a Chilly Weekend

This recipe is perfect for this upcoming weekend since we are expecting cooler temperatures. Snuggle up with you sweetie and this comforting casserole!

Chicken and Wild Rice Casserole

1 (6.2 oz) pkgs fast cooking long grain and wild rice mix 2 T butter 2 celery ribs, chopped 1 medium onions, chopped 1 (8 oz) cans sliced water chestnuts, drained 1 1/2 lbs boneless skinless chicken thighs 1 cups shredded cheddar cheese 1 can reduced fat cream of mushroom soup 8 oz sour cream 1/2 cup milk salt & pepper to taste 1/2 cup soft breadcrumbs

Prepare rice mix according to the package.

Meanwhile, melt butter in a large skillet over medium heat. Cook chicken til golden. Add celery and onion. Saute 8-10 minutes or until tender.

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

Spoon mixture into a lightly greased baking dish. Top with bread crumbs. Bake uncovered at 350 degrees for 35 minutes. {Source: Christmas with Southern Living 2005. Recipe by Leslie Flemister}