Chicken Wild Rice Dish

Just finished going back for seconds on this one. It really was good. Was so easy to make and has a great flavor.
1 box (6.2 oz) package of wild-rice long grain and wild rice mix
2 tables butter
1 small onion, chopped
2 celery stalks, chopped
1/2 can (8 oz can) chopped water chestnuts
2 1/2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 (10 3/4 oz) can cream of mushroom soup
8 oz sour cream
1/2 cup milk (I used whipping cream because I just wanted a little extra richness)

1/2 teas each, parsley, pepper, salt and also garlic powder
1/2 cup ritz crackers, ground up

Stir in rice, chicken, cheese, soup, sour cream and mix together. Pour into a greased baking dish (about 2 qt). Sprinkle breadcrumbs over chicken mixture. Melt about 2 tables butter and pour over crumb mixture and bake at 350 for about 30 minutes. Serve with hot rolls, fresh green beans which you have added baby carrots and cooked in a saucepan with a piece of bacon, salt and pepper and 1 teas garlic powder. Makes a very pretty plate. You can also freeze this and then when you thawed it out, add your bread crumbs and butter to top and bake as usual…
Prepare rice mix according to package; set aside. Melt butter in a skillet and add onion and celery and water chestnuts to butter; cook them until soft and tender, about 10 minutes.