Recipe - Creamy Chicken And Rice

6 7/8 ounce Pkg. chicken flavor rice **
2 One fourth cup Hot water
1 cup Sliced mushrooms
1 One half pound Skinned, boned chicken breas
Cut into bitesized pieces
One half teaspoon Garlic powder
Three fourths cup Nonfat sour cream
One fourth teaspoon Pepper
1 cn Lowcal cream of mushroom sp
One fourth cup Cracker crumbs
1 teaspoon Melted margarine
One half teaspoon Poppyseeds

*** 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 tablespoon margarine and 2One fourth 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 2quart 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 11/3 cup serving contains 334 calories and 6.8 grams of fat.

You can freeze this in single servings in containers or ziplock bags. Just
heat it up in the microwave and you've got a homecooked meal in a hurry.

Monica Willyard, DBTech BBS, Stone Mountain, GA 4042960485

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini