1 (4-ounce) package boil-in-bag long-grain and wild rice mix
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
1/4 cup dry white wine or low-sodium chicken broth
1/2 cup sliced mushrooms
1/2 cup sliced green onions
4 cups chopped cooked chicken breast
2 tablespoons chopped fresh parsley
1/4 teaspoon salt
1 (2-ounce) jar diced pimiento, drained
How to Make It
Preheat oven to 350°.
Cook rice according to package directions, omitting seasoning packet. Combine soup and wine in a saucepan; cook over medium heat until heated.
Coat a small skillet with cooking spray; place over medium heat until hot. Add mushrooms and onions; sauté 2 to 3 minutes or until tender.
Combine rice, soup mixture, mushroom mixture, chicken, and remaining ingredients, stirring well. Spoon mixture into a 1 1/2-quart baking dish coated with cooking spray. Bake at 350° for 15 minutes or until thoroughly heated. Serve immediately.