Prepare rice, set aside. Sauté onion, celery, and water chestnuts in butter. Stir in rice, chicken, 3 C cheese, soup, sour cream, milk, salt and pepper. Spread in lightly greased casserole dish. Top with breadcrumbs. Bake at 350 for 30 mins. Sprinkle with remaining 1 C cheese and bake 5 more mins.
Can freeze up to 1 month. Let stand at room temp for 1 hour. Bake covered for 30 mins, uncover, and bake for 55 more mins. Sprinkle with cheese.
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|Serving Size: 1 Serving (2381g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2543 (55%)|
|Amt Per Serving||% DV|
|Total Fat 282.6g||377 %|
|Saturated Fat 159.8g||799 %|
|Monounsaturated Fat 82.4g|
|Polyunsanturated Fat 19.7g|
|Cholesterol 1323.4mg||407 %|
|Sodium 4694.2mg||162 %|
|Potassium 5963.6mg||157 %|
|Total Carbohydrate 164.7g||48 %|
|Dietary Fiber 20.6g||82 %|
|Sugars, other 144.2g|
|Protein 354.2g||506 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4633
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