Chicken & Wild Rice

Serves 4

1/2 lb. sliced mushrooms

2 T. butter

2 c. cooked chicken, diced

6-oz. pkg. long-grain and wild rice mix, cooked

1/2 c. sour cream

10-3/4 oz. can cream of mushroom soup

In a saucepan over medium heat, sauté mushrooms in butter until tender. Add remaining ingredients. Mix gently; spread in a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes, until heated through.

The secret to tender steamed rice! Cook long-cooking rice according to package directions. When it’s done, remove pan from heat, cover with a folded tea towel and put lid back on. Let stand for 5 to 10 minutes before serving.