Ingredients

• 1.75 cups chicken broth , divided
• 1 cup rice
• 2 tablespoons olive oil
• 2 cups sliced white mushrooms
• 1 small onion , chopped
• 2 cups shredded cooked chicken
• 1 , 10.5 ounce
• 1 cup light sour cream
• 0.5 cups milk
• 1 tablespoon seasoned salt , such as LAWRY'S
• ground black pepper to taste
• 1 cup shredded Cheddar cheese
• 0.25 cups crushed garlic- and butter-flavored croutons

Instructions

1. 1 Bring 1 1/4 cups chicken broth and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
3. 3 Heat oil in a saucepan over medium heat. Add mushrooms and onion; sauté until mushrooms are soft and onion is translucent, 5 to 7 minutes. Stir in chicken, condensed soup, sour cream, milk, remaining 1/2 cup of chicken broth, seasoned salt, and black pepper. Reduce the heat to low and stir in cooked rice until well incorporated. Transfer mixture to the prepared baking dish.
4. 4 Bake in the preheated oven for 15 minutes. Top casserole with Cheddar cheese and crushed croutons, and continue to bake until the top begins to brown, about 10 more minutes. Let cool for 5 minutes before serving.

Nutrition per serving