Chicken And Wild Rice Casserole

• 6 ounces long grain and wild rice blend fast-cooking
• 10 1/2 ounces chicken broth, low salt
• 8 ounces mushrooms fresh, slices
• 3 cups chicken cooked, chopped
• 23 cup salad dressing mix, italian low fat
• 8 ounces sour cream, non-fat

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 325for 30 minutes or until thoroughly heated.
5. Let stand 10 minutes.

long grain, chicken broth, mushrooms, chicken, salad dressing mix, sour cream

Taken from recipeland.com/recipe/v/chicken-wild-rice-casserole-49171 (may not work)