Chicken-And-Wild Rice Casserole

Yield: Makes 6 servings

Ingredients

• 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

Preparation

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.