Recipe - Creamy Chicken-And-Rice Casserole

6 7/8 ounce Onethirdlesssalt
chickenflavored, (1
package)
riceandvermicelli mix
with chicken broth and
herbs
1 tablespoon Margarine
2 One fourth cup Hot water
Vegetable cooking spray
1 One half pound Skinned boned chicken
breasts, cut into
bitesized pieces
1 cup Pre cut or sliced up fresh mushrooms
One half teaspoon Garlic powder
Three fourths cup Nonfat sour cream
One fourth teaspoon Pepper
10 Three fourths ounce Cream of mushroom soup, (1
can) condensed reducedfat
and reducedsodium,
undiluted
One fourth cup Crushed multigrain crackers,
(6 crackers)
1 tablespoon Margarine, melted
One half teaspoon Poppy seeds

Cook rice mix in a large nonstick skillet according to package directions,
using 1 tablespoon margarine and 2One fourth 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 2quart 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: 11/3 cups).

Per serving: 241 Calories; 8g Fat (32% calories from fat); 24g Protein; 15g
Carbohydrate; 58mg Cholesterol; 688mg Sodium

NOTES : MakeAhead Tips: You can assemble the casserole ahead of time,
omitting the crackercrumb mixture; cover and chill in the refrigerator or
freeze (thaw frozen casserole overnight in refrigerator). Let stand at room
temperature 30 minutes; top with crackercrumb mixture, and bake as
directed.

Recipe by: Cooking Light, Jan/Feb 1995, page 62

Posted to MCRecipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.