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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Ratings & Reviews

mrsfootball's Review

sea1229
June 18, 2013
N/A

sea1229's Review

78jessica
September 30, 2011
This is a REALLY easy dinner and everyone who has tried it, loved it. I usually add water chestnuts for a little crunch and sprinkle grated parmesan over the top.

78jessica's Review

mrsfootball
January 30, 2011
This is great for a quick weekday meal, but nothing fancy enough to serve to dinner guests, IMO. I used chicken from a can as well as mushrooms. I used three and half cups of leftover rice but I wish I would've added more. I put it in a 9x5 casserole dish and put cheese on half of it. My husband ate about half of it at one sitting. I'm sure I'll be making it again.

ajorda26's Review

ajorda26
November 19, 2010
Loved it! My husband even went back for thirds!!! I listened to the reviews and only used 1/2 cup Italian dressing (Wishbone house Italian) and thought it was absolutely perfect. Will definitely make again!