Chicken and Wild Rice Casserole

This recipe is from Southern Living and is soooo good! I first ate it at Taylor's bridesmaid luncheon made by the one and only Mrs. Suber (Alison's mom). I fell in love then. I have a pot luck at work tomorrow, so I decided to make this tonight for dinner and have enough to bring tomorrow as well! This recipe makes a lot!

Southern Living Magazine September 20002

(6.2) pkgs. Fast cooking long grain& wild rice (Uncle Ben’s)
¼ c. butter
2 c. medium onions, chopped
4 celery ribs, chopped
2 (8 oz.) cans sliced water chestnuts, drained
5 cups chopped, cooked chicken
4 cups (1 lb.) shredded cheddar cheese, divided
2 (10 ¾ oz. ) cans, cream of mushroom soup
16 oz. Sour cream
1 c. milk
½ tsp. Salt
½ tsp. Pepper

Prepare rice according to package directions. Set aside. Melt butter in a large skillet over medium heat; add onion, celery, and water chestnuts. Sauté 10 minutes, or until vegetables are tender. Stir vegetables into rice. Add chicken, 3 cups cheese, & next 5 ingredients. Mix well. Spoon mixture into lightly greased 4 quart casserole dish. Bake at 350 for 30 minutes. Sprinkle with remaining cup of cheese. Bake 5 more minutes.