"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 package fast cooking long grain and wild rice mix 2 (10 1/2 ounce) cans low sodium chicken broth 1 (8 oz) package fresh mushroom slices 3 cups chopped cooked chicken 2/3 cup Italian drssing 1 (8 oz) container sour cream
Cook rice in a large saucepan according to package directions, using 2 cans of chicken broth instead of water. Add mushrooms before the last five minutes. Stir in chicken, dressing, and sour cream. Spoon into a lightly greased 2-quart baking dish. Bake at 325 for 30 minutes or until thoroughly heated. Let stand for 10 minutes.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.