CREAMY CHICKEN & RICE CASSEROLE

CREAMY CHICKEN & RICE CASSEROLE 2 cups rice (uncooked) 2 Tbs butter 2 celery ribs, chopped 1 medium onion, chopped 2 1/2 cups chopped cooked chicken 1 (10 3/4 oz.) can cream of mushroom soup 1/2 cup sour cream 1/2 c. Unsweetened almond milk 1/4 tsp sea salt 1 tsp. black pepper 2 cups Habanero shredded cheese 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken Prepare rice according to package directions, but you must reduce the amount of water by 1/8 cup. Let it sit off the heat for 5 minutes after cooking to let some of the excess water get absorbed. Melt the butter in a large skillet over medium heat; sauté the celery and onions until soft. Preheat oven to 350 degrees F. Prepare Stove Top stuffing according to package directions. In a large bowl, stir together the soup, sour cream, milk, salt and pepper. Add the celery and onions, chicken, 1 1/2 c. of the cheese, and the cooked rice, strain away the excess liquid from the rice before adding. Transfer to a greased casserole dish and top with the stuffing. Bake, uncovered, for 35 minutes. Sprinkle with the remaining cheese and bake 5 more minutes. Remove, let rest for 5 minutes