Recipe

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• 6 1/4 oz quick-cooking long grain and wild rice mix
• 2 tbsp butter
• 1 medium onion, chopped
• 2 celery, chopped
• 2 1/2 cups chopped cooked chicken
• 2 cups shredded cheddar cheese, divided
• 1 (10 1/2 oz) can cream of mushroom soup
• 8 oz sour cream
• 1/2 cup milk
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup breadcrumbs

• 1 Preheat oven to 350.
• 2 Prepare rice mix according to directions, set aside.
• 3 Melt butter in large skillet over medium heat, add onions and celery. Saute 10 minutes.
• 4 Stir in rice, chicken, 1 1/2 cups cheese, soup and next 4 ingredients.
• 5 Spoon mixture into lightly greased 11x7 dish or 2 quart casserole dish.
• 6 Top casserole evenly with breadcrumbs/panko crumbs.
• 7 Bake at 350 for 25 minutes. Sprinkle with remaining cheese and bake for 5 minutes.