Chicken-And-Wild Rice Casserole
from Southern Living
1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (8-ounce) package fresh mushroom slices
3 cups chopped cooked chicken
2/3 cup Italian dressing
1 (8-ounce) container sour cream
Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.
Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.
Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.
Yield
Makes 6 servings
Monday, July 30, 2007
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1 comment:
My sister, Amber, made this and loved it!! I'm going to make it this week.
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