Chicken and Rice Casserole
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1 package (6.2 ounces) fast-cooking long grain and wild rice
2 cans (10.5 ounces each) low-sodium chicken broth
1 package (8 ounces) fresh mushroom, sliced
3 cups chopped cooked chicken
2/3 cup Italian dressing
1 container (8 ounces) sour cream
Cook rice in a 2-quart sauce pan according to package directions, using 2 cans chicken broth instead of
water. Add mushrooms before the last 5 minutes of cooking time.
Stir in chicken, dressing and sour cream; spoon into a lightly greased 2-quart baking dish.
Bake at 325 degrees for 30 minutes or until heated thoroughly. Let stand 10 minutes before serving. Yield: