Chicken, Mushroom and Wild Rice Bake

box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)

3/4 cups Progresso™ chicken broth (from 32-oz carton)

tablespoons vegetable oil

packages (4 oz each) fresh gourmet blend mushrooms

large onion, chopped (1 cup)

can (10 3/4 oz) condensed cream of chicken with herbs soup

3/4 cup milk

1/2 cup sour cream

teaspoon chopped fresh thyme leaves

cups chopped cooked chicken

1/2 cup sliced almonds, toasted

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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

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

Bake uncovered 30 minutes or until hot and bubbly.

Make this dish ahead through step 2; cover and refrigerate. Simply uncover and bake when ready to eat.

Nutrition Information

2 Starch; 1 Vegetable; 3 Very Lean Meat; 3 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.