Chicken-And-Wild Rice Casserole

Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water.

Add mushrooms before the last 5 minutes.

Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.

Bake at 325 for 30 minutes or until thoroughly heated.

Let stand 10 minutes.