Chicken, Mushroom and Wild Rice Bake

Name: Chicken, Mushroom and Wild Rice Bake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters sliced almonds, toasted; 414 milliliters chicken broth (from 32-oz carton); 305 grams can condensed cream of chicken with herbs soup; 710 milliliters chopped cooked chicken; 1 teaspoon chopped fresh thyme leaves; 177 milliliters milk; 227 grams packages each) fresh gourmet blend mushrooms; 237 milliliters large onion, chopped; 176 grams box fast-cooking long-grain and wild rice mix (with seasoning packet); 118 milliliters sour cream; 2 Tbsps vegetable oil

Chicken, Mushroom and Wild Rice Bake is a gluten free main course. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 500 calories, 26g of protein, and 28g of fat. This recipe serves 6. From preparation to the plate, this recipe takes about 1 hour. Head to the store and pick up almonds, thyme leaves, chicken, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat oven to 325F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid.

Ingredients you will need

Cooking Spray

Broth

Rice

Equipment you will use

Glass Baking Pan

Oven

Let stand 5 minutes.

Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook mushrooms and onion in oil 5 minutes, stirring occasionally, 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.

Ingredients you will need

Cooked Rice

Sour Cream