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Chicken, Mushroom and Wild Rice Bake

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By Betty Crocker Kitchens
Updated Apr 22, 2013
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This hearty casserole recipe has it all – chicken, mushrooms, wild rice and Progresso® broth baked into a delicious dinner.

Chicken, Mushroom and Wild Rice Bake

  • Prep Time 30 min
  • Total 60 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
  • 1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 tablespoons vegetable oil
  • 2 packages (4 oz each) fresh gourmet blend mushrooms
  • 1 large onion, chopped (1 cup)
  • 1 can (10 3/4 oz) condensed cream of chicken with herbs soup
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 teaspoon chopped fresh thyme leaves
  • 3 cups chopped cooked chicken
  • 1/2 cup sliced almonds, toasted
Make With
Progresso Broth

Instructions

  • Step 
    1
    Heat oven to 325°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cook rice as directed on package, using broth for liquid. Let stand 5 minutes.
  • Step 
    2
    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. Sprinkle with almonds.
  • Step 
    3
    Bake uncovered 30 minutes or until hot and bubbly.

Nutrition

416 Calories
17g Total Fat
31g Protein
34g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
416
Total Fat
17g
0%
Saturated Fat
5g
0%
Sodium
1069mg
0%
Total Carbohydrate
34g
0%
Dietary Fiber
3g
0%
Protein
31g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Vegetable; 3 Very Lean Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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