Mushroom and Chicken Casserole

I found this recipe in Cooking Light and made a few adjustments of my own. I made it for Tim, Judy, Jinna and Alex and they all loved it. If you love mushrooms you’ll adore this dish!

Mushroom and Chicken Casserole

1 cup rice, dry, or 1 (6 ounce) package long-grain and wild rice
½ cup breadcrumbs
¼ cup grated fresh Parmesan cheese
½ cup onion, chopped
2 garlic cloves, minced
2 cups fresh mushrooms, sliced
2 cups chicken, cooked, chopped
2 cans Cream of Mushroom soup
½ cup milk, 1% or 2% or whole
½ cup sour cream
2 Tablespoons dried parsley or ¼ cup fresh parsley
¾ teaspoon minced fresh or ¼ teaspoon dried sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Cooking spray

Preheat oven to 325 degrees. Prepare rice according to package directions. If using a mix, omit the fat and seasoning packet. Set rice aside.

Combine breadcrumbs and Parmesan cheese; set aside.

Heat a large skillet over medium-high heat. Add 2 teaspoons of butter, onion, garlic, and mushrooms; saute 7 minutes or until onion is tender. Stir in chicken and next 7 ingredients. Add cooked rice; stir.

Spoon rice mixture into a 1 ½-quart casserole coated with cooking spray. Sprinkle with breadcrumb mixture. Bake at 325 degrees for 30 minutes or until golden brown.