Chicken-And-Wild Rice Casserole

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1 (2.25-oz.) package sliced almonds

2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

2 medium onions, chopped

5 cups chopped cooked chicken

2 (10 3/4-oz.) cans cream of mushroom soup

2 (8-oz.) cans chopped water chestnuts, drained

1 (8-oz.) container sour cream

1 cup milk

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (16 oz.) shredded Cheddar cheese, divided

2 cups soft, fresh breadcrumbs

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