Ingredients:
Half a chicken or 3-4 chicken breasts (depending on the size)
1 large box of wild rice
1 can cream of mushroom soup
1 1/2 cups sour cream
2 cups sliced mushrooms (if you want, saute them ahead)
Cook up the chicken. I boil it, but you could roast it too. Shred and put into a 2-qt casserole dish.
Cook up the large box of wild rice, with the flavor packet, according to package directions. I like to add chicken boullion or cook it in the chicken broth left after boiling my chicken breasts. Once prepared, add to the chicken.
Add sliced mushrooms to the chicken and rice.
In separate dish, combine sour cream and mushroom soup. Then add to the casserole dish and stir well to combine.
Put in oven preheated to 350 and bake for 1 hour or until bubbly and heated through.
(Last night I added 3/4 cup of milk to the sour cream, plus some garlic and onion powder, in place of the soup. The result tasted fine, but wasn't as creamy as usual.)
