1 (6.2-ounce) package fast-cooking long-grain and wild rice mix

2 (10 1/2-ounce) cans low-sodium chicken broth

1 (8-ounce) package fresh mushroom slices

3 cups chopped cooked chicken

2/3 cup Italian dressing

1 (8-ounce) container sour cream

Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 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 10 minutes.

Yield: Makes 6 servings