Preheat oven to 350 degrees
1 cup uncooked wild rice, cooked to instructions on package
2 cans cream of mushroom soup
1 soup can of white cooking wine
1 package sliced mushrooms, optional
1 package breast tenderloin, seared
Make rice according to instructions on package. I used Trader Joes basamati wild rice. After rice is cooked add soup, wine and mushrooms to rice, stirring until combined. Place at the bottom of a 13×9 casserole dish. Sear breast tenders in a Tbsp of olive oil, Dip tenders in rice sauce mixture and then place on top. Cook covered for 30 minutes, uncover cook another 10 minutes.
**linked to http://www.foodiefriendsfriday.com weekly linky party 7/04/13