Creamy chicken-and-rice casserole

Yield: 6 Servings

Measure Ingredient
6⅞ ounce One-third-less-salt chicken-flavored, (1 package) rice-and-vermicelli mix with chicken broth and herbs
1 tablespoon Margarine
2¼ cup Hot water
\N \N Vegetable cooking spray
1½ pounds Skinned boned chicken breasts, cut into bite-sized pieces
1 cup Presliced fresh mushrooms
½ teaspoon Garlic powder
¾ cup Nonfat sour cream
¼ teaspoon Pepper
10¾ ounce Cream of mushroom soup, (1 can) condensed reduced-fat and reduced-sodium, undiluted
¼ cup Crushed multigrain crackers, (6 crackers)
1 tablespoon Margarine, melted
½ teaspoon Poppy seeds

Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2-¼ cups hot water. Remove mixture from skillet; set aside.

Wipe skillet with a paper towel.

Coat the skillet with cooking spray, and place over high heat until hot.

Add chicken, mushrooms, and garlic powder; saute 6 minutes or until chicken loses its pink color.

Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well.

Spoon mixture into a 2-quart casserole coated with cooking spray.

Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350 degrees for 35 minutes or until thoroughly heated. Yield: 6 servings (serving size: 1-⅓ cups).

Per serving: 241 Calories; 8g Fat (32% calories from fat); 24g Protein; 15g Carbohydrate; 58mg Cholesterol; 688mg Sodium NOTES : Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator). Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.

Recipe by: Cooking Light, Jan/Feb 1995, page 62 Posted to MC-Recipe Digest V1 #393 by igor@... on Jan 28, 1997.

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