Step 1

Preheat the oven to 350 degrees F.

Step 2

Lightly coat a 10x15-inch baking dish with nonstick spray.

Step 3

In a large skillet over medium heat, melt the butter.

Step 4

Add the celery and the onions and sauté until tender, about 10 minutes.

Step 5

Stir in the cooked chicken, the cream of mushroom soup, the water chestnuts, the sour cream, the milk, the salt, the black pepper, the cooked rice, and 3 cups of the cheese.

Step 6

Spoon the mixture into the prepared baking dish.

Step 7

Top the casserole with the breadcrumbs.

Step 8

Bake for 35 minutes.

Step 9

Top with the remaining cheese and the almonds.

Step 10

Bake until the cheese on top is melted, about 5 minutes.

Step 11

Serve garnished with the parsley leaves.