Pat's Chicken and Wild Rice Casserole

2 (6 oz.) pkgs. quick cooking flavored long-grain and wild rice

3 1/2 c. low-sodium chicken broth (or however much the box says)

1/4 c. butter, divided

4 celery stalks, chopped

1 small onion, finely chopped

3-4 chicken breasts, cooked and cubed or shredded

2 (10.75 oz.) cans cream of chicken soup

8 oz. container sour cream

optional: crushed potato chips

Preheat oven to 350 degrees.  Prepare rice according to package directions, using broth instead of water and 2 Tablespoons butter.  In a skillet over medium heat, saute celery and onion in remaining 2 Tablespoons butter until crisp-tender.  In a large bowl, combine cooked rice with chicken, celery mixture, soup and sour cream.  Transfer to a greased 9''x13'' baking pan.  Bake, uncovered, for 30 minutes or until hot and bubbly.  Top with crushed potato chips, if desired.  Serves 6-8. 

Jenn's Notes: I cut the recipe in half and I used a box of Uncle Ben's Fast Cook Long Grain and Wild Rice with 23 Herbs and Seasonings.  So, that right there already had a lot of flavor.  If you are in a hurry, you can heat this all up on the stove and skip baking in the oven.