Creamy chicken & rice
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6⅞ | ounce | Pkg. chicken flavor rice ** |
| 2¼ | cup | Hot water |
| 1 | cup | Sliced mushrooms |
| 1½ | pounds | Skinned, boned chicken breas |
| Cut into bite-sized pieces | ||
| ½ | teaspoon | Garlic powder |
| ¾ | cup | Non-fat sour cream |
| ¼ | teaspoon | Pepper |
| 1 | can | Low-cal cream of mushroom sp |
| ¼ | cup | Cracker crumbs |
| 1 | teaspoon | Melted margarine |
| ½ | teaspoon | Poppyseeds |
Directions
*** This recipe calls for 1 6.9 oz. package of chicken flavored rice and vermicelli mix with chicken broth and herbs.
Cook the rice mix in a large nonstick skillet according to package directions, using 1 tb margarine and 2-¼ cups hot water.
When done, remove from the skillet and set aside. Wipe the skillet with a paper towel.
Coat the skillet with cooking spray, and place over high heat until hot. Add the chicken, mushrooms, and garlic powder: saute for 6 minutes or till the chicken loses its pink color. Combine the rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl: stir well. Spoon into a greased 2-quart casserole. Combine the cracker crumbs, margarine, and poppyseeds. Stir well, and sprinkle over the chicken mixture. Bake at 350 for 35 minutes or until thoroughly heated.
Each 1-⅓ cup serving contains 334 calories and 6⅘ grams of fat.
You can freeze this in single servings in containers or zip-lock bags. Just heat it up in the microwave and you've got a home-cooked meal in a hurry.
Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485