1  (6.2-ounce) package fast-cooking long-grain and wild rice mix

2  (10 1/2-ounce) cans low-sodium chicken broth

1  (8-ounce) package fresh mushroom slices

3  cups chopped cooked chicken

1  (8-ounce) container sour cream

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 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. Yield: Makes 6 servings

6  Servings