Slow Cooker Chicken & Rice Casserole

Slow-cooker size: 5 qt.
Prep: 18 minutes
Cook: 5 hrs

If you don't have (or want to take) the time to cook/chop the chicken, use the meat from a deli-roasted chicken. It will yield just enough for this recipe.

Ingredients:
1 (6.2 ounce) package fast cooking long-grain & wild rice mix
2 tablespoons butter
1 medium onion, chopped
2 celery ribs, chopped
3 cups chopped cooked chicken
3 cups (12 ounces) shredded Colby-jack cheese blend, divided
1 (10 ¾ ounce) can cream of mushroom soup
1 (8 ounce) container sour cream
½ cup milk
½ teaspoon salt
½ teaspoon pepper
1 cup crushed round buttery crackers

Directions:
Prepare rice mix according to package directions.
Meanwhile, melt butter in large skillet over medium heat; add onion & celery. Saute 4 minutes or until tender.
Combine rice, sautéed vegetables, chicken, 2 cups cheese and next 5 ingredients; spoon into lightly greased 5 qt slow cooker.
Cover and cook on LOW 4 ½ hours. Combine remaining 1 cup cheese and cracker crumbs; sprinkle over casserole.
Cover and cook on LOW 30 minutes more.
Makes 6 servings.

Recipe originally from Southern Living Slow Cooker cookbook.
*Thanks to Tish for sharing her family favorite!*
For more great slow cooker meals, visit Slow Cooker Thursday at FamilyCorner.