Chicken and Wild Rice Casserole

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

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