Chicken And Wild Rice Casserole
.
Yield
6 servingsPrep
6 minCook
30 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
long grain and wild rice blend
fast-cooking |
* |
| 10 ½ | ounces |
chicken broth, low salt
|
|
| 8 | ounces |
mushrooms
fresh, slices |
|
| 3 | cups |
chicken
cooked, chopped |
|
| ⅔ | cup |
salad dressing mix, italian
low fat |
* |
| 8 | ounces |
sour cream, non-fat
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
long grain and wild rice blend
fast-cooking |
* |
| 303.5 | ml/g |
chicken broth, low salt
|
|
| 231.2 | ml/g |
mushrooms
fresh, slices |
|
| 7.1E+2 | ml |
chicken
cooked, chopped |
|
| 158 | ml |
salad dressing mix, italian
low fat |
* |
| 231.2 | ml/g |
sour cream, non-fat
|
Directions
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.
