Chicken, Mushroom and Wild Rice Bake

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1 reviews.
  • 30 min prep time
  • 60 min total time
  • 11 ingredients
  • 6 servings

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

Directions

  1. 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. 2 Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes or 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. 3 Bake uncovered 30 minutes or until hot and bubbly.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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