Chicken-And-Wild Rice Casserole

Ingredients

• 1 (2.25-oz.) package sliced almonds, toasted
• 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
• .25 cup butter
• 4 celery ribs, chopped
• 2 medium onions, chopped
• 5 cups chopped cooked chicken
• 2 (10 ¾-oz.) cans cream of mushroom soup
• 2 (8-oz.) cans chopped water chestnuts, drained
• 1 (8-oz.) container sour cream
• 1 cup milk
• .5 teaspoon table salt
• .5 teaspoon freshly ground pepper
• 4 cups (16 oz.) shredded Cheddar cheese, divided
• Cooking spray
• 2 cups soft, fresh breadcrumbs

Instructions

1. Toast almonds: Preheat oven to 350°F. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.
2. Make rice: Prepare rice mixes according to package directions.
3. Make casserole filling: Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.
4. Bake casserole: Bake at 350°F for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.