Melt butter in a large skillet over medium heat. Add onion, celery and water chestnuts; sauté 10 minutes, or until tender. Stir in rice, chicken, 3 cups cheese, soup, sour cream, milk and salt. Spoon in a lightly greased 13"x9" baking pan; sprinkle with bread crumbs. Bake, uncovered at 350 degrees for 30 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes.
Tip: As soon as a casserole dish is empty, pop it into a sink full of hot, soapy water to speed clean-up…saves oodles of scrubbing time!
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