Wild Rice And Chicken Casserole

• 1 (4-ounce) package boil-in-bag long-grain and wild rice mix
• 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
• 1/4 cup dry white wine or low-sodium chicken broth
• Cooking spray
• 1/2 cup sliced mushrooms
• 1/2 cup sliced green onions
• 4 cups chopped cooked chicken breast
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon salt
• 1 (2-ounce) jar diced pimiento, drained

1. Preheat oven to 350u0b0.
2. Cook rice according to package directions, omitting seasoning packet. Combine soup and wine in a saucepan; cook over medium heat until heated.
3. Coat a small skillet with cooking spray; place over medium heat until hot. Add mushrooms and onions; saute 2 to 3 minutes or until tender.
4. Combine rice, soup mixture, mushroom mixture, chicken, and remaining ingredients, stirring well. Spoon mixture into a 1 1/2-quart baking dish coated with cooking spray. Bake at 350u0b0 for 15 minutes or until thoroughly heated. Serve immediately.

longgrain, condensed reducedfat, white wine, cooking spray, mushrooms, green onions, chicken breast, parsley, salt, pimiento

Taken from www.myrecipes.com/recipe/wild-rice-chicken-casserole (may not work)