Almond Chicken Bake 24 Oct 12

4-8 chicken breasts, cooked and chopped
1 – 6oz box long grain wild rice, cooked
1 – 2-3/4oz pkg almonds, sliced and toasted
1/4 cup butter, melted
2 cans cream of chicken soup
1 small onion, chopped
2 stalks celery, chopped
1 cup cheddar cheese, shredded
1/2 cup bread crumbs, toasted

Preheat oven to 350 degrees. Combine butter and chicken soup; add onion, celery, chicken, rice and almonds to soup mixture, blending thoroughly. Pour into a greased 9×13 inch casserole. Top with cheese and then bread crumbs. Bake for 40 minutes.