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.