2 (10 3/4 oz.) cans cream of celery soup, undiluted
2 c. sour cream
2 (4 oz.) cans chopped mild green chilies
4 c. cooked instant rice
2 c. grated sharp cheddar cheese, divided

Mix soup, sour cream, chilies, rice, and 1 2/3 cups cheese. Pour into greased 1 1/2 quart casserole dish. Top with remaining 1/3 cup cheese. Bake, uncovered, at 375 degrees for 45 minutes.