Wild rice and chicken casserole

I'll be spending tomorrow with out of town guests and preparing for a dinner party (which of course I will blog). I also am intending to make Peppermint bark this weekend after seeing how expensive it is in the store and seemingly easy it is to make on Jen's blog. Until then, this was a "use up what I need to dinner" that turned out pretty good. Sandra Lee would be proud hahaha.

Wild Rice and Chicken Casserole
Makes 6 servings
Ingredients:
3 cups wild rice (1 box cooked per pkg. instructions)
1/2 lb button mushrooms, sliced
2 large shallots, sliced
2 tb olive or canola oil
2 tb minced garlic
1 can condensed cream of mushroom soup
1/2 tsp seasoning salt
1/4 tsp onion powder
1/2 cup light sour cream
1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
salt and pepper to taste

Directions:
Preheat oven to 400. Heat oil in large pan over medium heat. Add mushrooms and shallots and saute until cooked, 3-4 minutes. Add minced garlic and saute 1 minute more. Remove from heat and add all spices, soup and sour cream. Stir to combine. Salt and pepper to taste. Add cut up chicken and stir to coat evenly. Pour chicken mixture into a 9x9 baking dish and top with wild rice. Bake 30 minutes. Remove from oven and allow to set 5-10 minutes before serving.I served atop a pile of homemade collard greens with a side salad.