Chicken, Mushroom and Wild Rice Bake

Chicken, Mushroom and Wild Rice Bake

This hearty casserole recipe has it all – chicken, mushrooms, wild rice and Progresso® broth baked into a delicious dinner.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

1
box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
1 3/4
cups Progresso® chicken broth (from 32-oz carton)
2
tablespoons vegetable oil
2
packages (4 oz each) fresh gourmet blend mushrooms
1
large onion, chopped (1 cup)
1
can (10 3/4 oz) condensed cream of chicken with herbs soup
3/4
cup milk
1/2
cup sour cream
1
teaspoon chopped fresh thyme leaves
3
cups chopped cooked chicken
1/2
cup sliced almonds, toasted
  1. Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid. Let stand 5 minutes.
  2. Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes, stirring occasionally, until onion is tender. Stir in soup, milk, sour cream and thyme until blended. Stir in chicken and cooked rice. Spoon mixture into baking dish. Sprinkle with almonds.
  3. Bake uncovered 30 minutes or until hot and bubbly.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make-Ahead Tip
Make this dish ahead through step 2; cover and refrigerate. Simply uncover and bake when ready to eat.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 416
    • Total Fat 17g
      • (Saturated Fat 5g,),
    • Sodium 1069mg;
    • Total Carbohydrate 34g
      • (Dietary Fiber 3g,
    • Protein 31g;
    Percent Daily Value*:
      Exchanges:
      • 2 Starch;
      • 1 Vegetable;
      • 3 Very Lean Meat;
      • 3 Fat;
      Carbohydrate Choices:
      • 2;
      *Percent Daily Values are based on a 2,000 calorie diet.