This is the PERFECT comfort casserole! I created this delicious creamy version based on the classic southern casserole. It is wonderfully yummy and should be eaten with a spoon!

• 1 container (8-oz.) sour cream
• 1 can (10-oz.) Rotel tomatoes with green chilies (original for some kick, mild for no kick)
• 1 can (10 ¾-oz.) Campbell’s cream of mushroom soup
• 2 C. cooked brown and/or whole grain rice (microwave style works well)
• 1 C. quality chicken stock
• ¼ C. white wine
• 1 tsp. garlic salt
• ¼ tsp. pepper
• ½ tsp. oregano
• ½ C. onions –sliced thin
• 1 package sliced fresh mushrooms
• 2 boneless chicken breasts, cut up
• 2 Tbsp. olive oil
• ½ C. French fried onions –crumbled
• 1 package (8-oz.) shredded sharp cheddar cheese
• Green onions (optional)

In large pan, on medium heat, cook chicken and onions seasoned with garlic salt, peppe,r and oregano in olive oil on medium until cooked through. Remove chicken and onions from pan, leaving juices. Add mushrooms to pan and cook until browned. Add wine. Stir in soup until mixed. Add sour cream, stirring until well mixed. Stir in chicken broth, then Rotel tomatoes, mixing thoroughly. Add rice. 
 

Pour into large casserole dish (9x13.) Sprinkle with cheese and fried onions. Bake at 350 degrees for 30 minutes, or until bubbly. Garnish with green onions (optional.)