Wow it's been a crazy week around here! I've had time to cook, I just haven't had time to post lol. I hope you all will forgive me! I have some really yummy recipes to share in the coming days so be ready. :)
This casserole was perfect. It had great flavor, was easy to put together, and was filling. It would be perfect for a chilly autumn day. I will definitely be doubling the next time I make this and putting one in the freezer.
Chicken & Wild Rice Casserole
8 oz sliced mushrooms
2 tablespoons butter
2 cups cooked shredded chicken
6 oz pkg wild rice with seasonings
1/2 cup sour cream
10 3/4oz can cream of mushroom soup
Cook wild rice according to package directions. Meanwhile, melt butter over medium heat in a medium saucepan. Add mushrooms and saute until tender. To the mushrooms, add chicken, sour cream, and cream of mushroom soup; remove from heat.
Add cooked wild rice and mix well. Pour into a 2 quart baking dish. Bake at 350 for 30 minutes.
Linking up to: Foodie Friday, Food on Friday, Fusion Fridays, Friday Favorites, Tidy Mom, Not Your Ordinary Recipes, and Feasting In Fellowship Friday.