Creamy Wild Rice Soup

Easy Chicken and Wild Rice

Prepare soup mix as directed. Preheat oven to 350. In large skillet, melt 2 Tbsp. butter over medium heat. Add chopped, medium sized onion and saute until tender. Stir in prepared Wild Rice Soup, 2 cups grated cheddar cheese, 8 oz can sliced water chestnuts (drained), 4 cups diced cooked chicken, 1 can cream of mushroom soup, and 8 oz sour cream. Pour mixture into 2 ½ quart casserole dish and top with ½ cup bread crumbs. Bake at 350 until hot and bubbly, about 30 minutes.