Simple and easy dish to welcome in those cool, crisp fall days!
1. Cook wild rice according to package directions. While the rice is cooking, melt butter over medium heat in a skillet. Add mushrooms and saute until tender. I omitted this and threw a few onions in as we are not big fans of mushrooms. Add chicken, sour cream and cream of chicken soup to mushroom mixture. Remove from heat.
2. Add cooked wild rice to mixture and combine. Pour into a 2-quart casserole dish and bake at 350ºF for 30 minutes.
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LOVE THIS! So yummy! Makes lots of dirty dishes for a casserole IMO but well worth it. I think you could easily skip the rice and use the chicken mixture over pasta and it would be spectacular as well. I kept the mushrooms and added onions as well.
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