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.