Homey Chicken and Rice Casserole
This chicken and rice casserole recipe makes a tasty, comforting dish. It's a cinch to throw together, and you'd never guess the creaminess comes from reduced-fat ingredients. 
chicken broth, divided
1 3/4
cups
rice
1
cup
olive oil
2
tablespoons
sliced white mushrooms
2
cups
onion, chopped
1
small
shredded cooked chicken
2
cups
fat-free condensed cream of chicken soup
1
(10.5 ounce) can 
light sour cream
1
cup
milk
½
cup
seasoned salt (such as LAWRY'S)
1
tablespoon
ground black pepper to taste
shredded Cheddar cheese
1
cup
crushed garlic- and butter-flavored croutons
¼
cup
 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.
  Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
  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.
  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.
