Chicken-And-Wild Rice Casserole

Ingredients

• 21 ounce chicken broth low-sodium canned
• 3 cups meat from a rotisserie chicken cooked chopped
• 0.7 cup dressing italian
• 8 ounce mushroom fresh
• 6.2 ounce fast-cooking and rice mix long-grain wild
• 8 ounce cup heavy whipping cream sour

Equipment

• sauce pan
• oven
• baking pan

Directions

1. Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water.
2. Add mushrooms before the last 5 minutes.
3. Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.
4. Bake at 325 for 30 minutes or until thoroughly heated.
5. Let stand 10 minutes.