Homey Chicken and Rice Casserole

• 1 cup rice
• 1 1/4 cups chicken broth
• 2 tablespoons olive oil
• 2 cups sliced white mushrooms
• 1 small onion, chopped
• 2 cups shredded cooked chicken
• 1 (10.75 ounce) can fat-free cream of chicken soup
• 1 cup light sour cream
• 1/2 cup milk
• 1/2 cup chicken broth
• 1 tablespoon seasoned salt (such as LAWRY'S)
• ground black pepper to taste
• 1 cup shredded Cheddar cheese
• 1/4 cup crushed garlic-and-butter flavor croutons

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a 9-inch square baking dish.
3. Bring rice and 1 1/4 cup chicken broth to a boil in a saucepan.
4. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
5. Heat olive oil in a saucepan over medium heat.
6. Cook and stir mushrooms and onion in hot oil until mushrooms are soft and onion is translucent, 5 to 7 minutes.
7. Stir chicken, chicken soup, sour cream, milk, 1/2 cup chicken broth, seasoned salt, and black pepper into the mushroom mixture.
8. Reduce heat to low.
9. Add cooked rice to the saucepan; stir until rice is evenly mixed in.
10. Transfer mixture to prepared baking dish.
11. Bake in preheated oven 15 minutes.
12. Top casserole with Cheddar cheese and crushed croutons; bake until top begins to brown, about another 10 minutes.
13. Let cool 5 minutes before serving.

rice, chicken broth, olive oil, white mushrooms, onion, chicken, cream of chicken soup, light sour cream, milk, chicken broth, salt, ground black pepper, cheddar cheese, garlic

Taken from allrecipes.com/recipe/homey-chicken-and-rice-casserole/ (may not work)