6-8 chicken breasts, cooked and cubed
chicken stock
butter
3-4 stalks celery, chopped
1 onion, chopped
2 boxes wild rice
2 cans cream of chicken soup
8 oz. sour cream
crushed potato chips, optional

Boil chicken in dutch oven until done and then cut into cubes. Saute celery and onion in a little butter until translucent. Cook wild rice according to package directions using stock from cooked chicken instead of water. Mix chicken, celery and onion, rice, soup and sour cream together and pour into a greased 9X13" dish. You can top casserole with crushed potato chips, if desired.

Bake at 350°F for 30 minutes.

This casserole can also be assembled the night before and then baked the next day, but bake an additional 15 minutes or until casserole is hot throughout.

Serves: 12-15.

*Recipe can easily be cut in half and baked in a 9X9" dish for fewer servings. This is by far the best chicken and rice casserole you will ever eat.

Enjoy!

Submitted by: Patsy