My mother made a great chicken and rice casserole using the classic canned cream of mushroom soup. In my take on her recipe, I replace the canned soup with fresh ingredients. The result is a little more nutritious and just as delicious as the one I ate as a kid.
Heat the 1 tablespoon olive oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, for 2 minutes.
Add the mushrooms and 1/2 teaspoon salt to the skillet and cook, stirring occasionally, until the mushrooms are tender and the onions are translucent, about 4 minutes. Transfer to a large bowl.
Heat the remaining 1 teaspoon oil in the skillet and add the chicken, garlic powder and 1/2 teaspoon salt. Cook, stirring occasionally, until the chicken is cooked through, about 3 minutes. Transfer to the medium bowl. Add the wild rice, sour cream and 1 cup shredded cheese and stir to combine.
Transfer the mixture to an 8-by-8-inch baking dish and sprinkle with additional shredded cheese.
Bake until bubbly, 20 to 25 minutes. Remove from the oven and serve.
Combine 1 cup wild rice with 4 cups water in a large saucepan. Bring to a boil over high heat. Reduce heat to a simmer, cover, and cook until the rice is tender, about 50 minutes. Drain. You should have about 3 cups cooked wild rice.