Chicken and Wild Rice Casserole

This is one of my husbands ultimate favorites and is really quick and easy. 

1 6oz. pkg. of long and wild rice mix

1/8 cup butter

1 medium onion, chopped

2 celery stalks, chopped

2 1/2 cups chicken, cubed and cooked (about 2-3 chicken breasts)

2 cups shredded cheddar cheese

1 can cream of mushroom soup

8 oz. sour cream

1/2 cup milk

salt and pepper 

Prepare the rice, then cube and cook chicken, set both aside. In skillet, melt butter and saute chopped celery and onion. Stir in rice and remaining ingredients and let cook for around 5 min, stirring occasionally. Put in 9x13 pan and bake at 350 degrees for 30 minutes. Yummy!