Chicken & Wild Rice Casserole

8 oz sliced mushrooms
2 Tbsp butter
1 lb chicken, cooked and shredded
6 oz pkg wild rice with seasonings
1/2 c. sour cream
10 3/4 oz can cream of chicken soup
1. Cook wild rice according to package directions. While the rice is cooking melt butter over medium heat in a skillet. Add mushrooms and saute until tender. I omitted this and threw a few onions in as we are not big fans of mushrooms. Add chicken, sour cream and cream of chicken soup to mushrooms mixture. Remove from heat.
2. Add cooked wild rice to mixture and combine. Pour into a 2 quart casserole dish and bake at 350 degrees for 30 minutes.