Chicken and Rice Casserole

2 boneless, skinless chicken breasts, raw, diced
2 Tbsp butter
2 celery stocks finely chopped
1/2 white onion, finely chopped
1 can cream of chicken soup
1 cup sour cream
1/2 Tbsp chicken soup base
2 cloves minced garlic
1/2 Tbsp crushed red pepper (optional; I love to have a little spice in my dishes)
1 1/2 c. water
1 c. jasmine rice

Place butter, celery, and onions in a baking dish and place in the oven while it preheats to 350 until the butter is melted (I like to let the onion and celery soften just a bit; dont let the contents burn!). In a large bowl, combine all the rest of the ingredients. Its best to put the raw chicken in last so that you can taste the mixture to see if you would like to add more salt. Pour the mixture into the baking dish with the celery and onions, stir, cover with foil, and bake for about an hour or until the chicken is fully cooked and the rice is tender. For more flavor you can add grated chedder over the top when it is done and bake with the foil off for about 10 minutes or until cheese is melted.

makes about 6 servings as a side dish