Chicken and Wild Rice Casserole

Steps

1. Preheat the oven to 350 degrees Fahrenheit and prepare a 9X13 inch baking dish by spraying it with nonstick cooking spray.

2. Cook 1 ½ cups wild rice mix according to the package directions and set aside.

3. Heat ¼ cup butter, in a large skillet over medium-high heat and add in ½ yellow onion, and 1 pound chicken breasts,. Saute until the chicken breasts have been seared on all sides but aren’t quite cooked through, about 3-5 minutes.

4. To the skillet add 3 cloves garlic, 2 cups baby bella mushrooms, 1 teaspoon thyme, 1 teaspoon parsley, 1 teaspoon basil, 1 teaspoon salt, and ½ teaspoon pepper. Saute another 5 minutes or until everything has come together and the mushrooms have cooked down a bit.

5. Remove the skillet from heat and stir in 1 can cream of mushroom soup, ½ cup sour cream, 1 cup parmesan cheese, and cooked wild rice mix. Stir to mix well. Pour the mixture into the prepared baking dish.

6. In a medium bowl, whisk together 1 cup panko breadcrumbs, ¼ cup butter melted, and 1 tablespoon parsley,. Pour the topping over the casserole and bake uncovered for 20-30 minutes or until the topping is golden brown.

7. Remove the casserole from the oven and let it stand at room temperature for at least 5 minutes before serving.