Long Grain and Wild Rice Chicken Casserole

This chicken casserole was a favorite at our Master Gardener Intern Class lunch.

1 medium chicken, cooked, deboned, and shredded
1 can French style green beans, drained
1 can shoepeg corn, drained
1 can diced water chesnuts, drained
1 can cream of celery soup
1 can cream of mushroom soup
1 small onion, chopped
1  8 oz. carton sour cream
1 box Uncle Ben’s Original Long Grain & Wild Rice, cooked & drained
1 package Ritz crackers, crushed
1  12 oz. package Swiss cheese*, shredded
1 stick butter

Mix chicken, green beans, corn, water chestnuts, celery soup, mushroom soup, chopped onion, sour cream, and rice. Coat a 9×13 casserole dish with cooking spray. Pour half of mixture into dish and top with half of shredded cheese.  Add remaining mixture and top with rest of cheese. Melt butter and mix well with Ritz crackers, sprinkle over top of casserole. Bake at 350 degrees for 30-35 minutes.

**Mozzarella Cheese may be substituted for Swiss**

Original recipe provided by Audrey Giles