Wicked Wild Rice & Chicken Casserole

Contributed By: goosebearie
Patti LaBelle's Lite Cuisine

If Patti loves it, it must be good!

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Total Preparation Time: 15 to 30 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: American
Nutrition Content: Low Fat
Meal Type: Entree

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Ingredients

1 1/2 lbs Boneless, skinless chicken breasts
2 teaspoons Poultry seasoning
1 teaspoon Ground black pepper
1/2 teaspoon Salt
1/4 teaspoon Red pepper flakes
8 oz Sliced mushrooms
1 6oz Box quick-cooking long grain & wild rice mix, such as Uncle Ben's
1/3 cup Light Caesar dressing (not creamy)
1 16oz Container reduced-fat sour cream, divided
1 teaspoon Dried thyme

Preparation

Preheat oven to 325 degrees F.

Season the chicken with the poultry seasoning, black pepper, salt and red pepper flakes. Coat a large, deep, ovenproof saute pan with fat-free cooking spray and heat over medium heat. Add the chicken and cook until no longer pink in the center, 4 to 5 minutes per side. Remove to a cutting board. When cool, chop into bite-sized pieces.

Meanwhile, in the same pan, cook the mushrooms until almost tender, about 5 minutes. Remove to a bowl.

In the same pan, cook the rice according to the package directions, leaving out the butter. Stir in the mushrooms, Caesar dressing, 12oz (about 1 1/2 cups) of the sour cream, the thyme, and the chopped chicken.

Bake, uncovered, until heated through, about 25 minutes. Serve with dollops of the remaining 4 oz sour cream on each serving.