Chicken & Wild Rice Casserole

This recipe is a Pinterest find from Better Homes and Gardens. It's so delicious!!! I made it for Bible study, but I didn't go. Thankfully there were leftovers (I doubled the recipe) so I got to try it. I would definitely serve this one to guests and keep it in the regular rotation!

INGREDIENTS:
1 6oz package long grain and wild rice mix
1 small onion, chopped
2 celery stalks, chopped
2 TBSP olive oil
1 10 3/4 oz can cream of celery soup
1/2 sour cream
1/3 cup chicken broth (I used the broth from boiling the chicken)
1 pkg chicken breasts

1. Prepare rice mix according to package directions.
2. Prepare the chicken. In a large pot place chicken and cover with water. Season the water with salt and pepper and add celery ends (the leafy parts). Bring water to a boil and cook until chicken is no longer pink, about 10-12 minutes. Place the chicken on a cutting board and wait 10 minutes before shredding. (Shred it rather than cut it.)
3. Meanwhile preheat oven to 350. In a large skillet place chopped onion and celery; add olive oil. Season with salt and pepper. Cook on medium heat until translucent, about 3-5 minutes. Stir in soup, sour cream and chicken broth (either from a container or from cooking the chicken). Stir in cooked rice and shredded chicken.
4. Transfer mixture a 9x13 pan or 2 qt baking dish. Bake, uncovered, about 35 minutes or until heated through. Makes 4 servings.