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Chicken, Mushroom and Wild Rice Bake
Chicken, Mushroom and Wild Rice Bake
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Prep Time:
30 minutes
Total Time:
1 hour
Hearty casserole with chicken, mushrooms, wild rice, and flavorful Progresso® broth baked to perfection.
Ingredients:
  • 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
Instructions:
  • Preheat your oven to 325°F and generously spray an 11x7-inch (2-quart) glass baking dish with cooking spray. Prepare the rice according to package instructions, using broth for added flavor, and allow it to rest for 5 minutes before moving on.
  • In a large skillet, heat oil over medium-high heat. Sauté mushrooms and onion for 5 minutes, stirring occasionally, until onion is tender. Add soup, milk, sour cream, and thyme, then mix well. Add chicken and cooked rice to the skillet, stir to combine. Transfer the mixture to a baking dish and sprinkle with almonds before baking.
  • Bake without a lid for 30 minutes or until hot and bubbly.

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