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.
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.
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