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Chicken-And-Wild Rice Casserole

Yield Makes 6 servings
This main-dish casserole of chicken and wild rice can be put together quickly using a few convenience products. Once it's in the oven, prepare a salad or side to round out the meal.


  • 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

How to Make It

  1. 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.

  2. Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.

  3. Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.