• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Creamy Chicken-And-Rice Casserole

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 6 7/8 oz One-third-less-salt
  • -chicken-flavored, (1
  • -package)
  • -rice-and-vermicelli mix
  • -with chicken broth and
  • -herbs
  • 1 tb Margarine
  • 2 1/4 c Hot water
  • Vegetable cooking spray
  • 1 1/2 lb Skinned boned chicken
  • -breasts, cut into
  • -bite-sized pieces
  • 1 c Presliced fresh mushrooms
  • 1/2 ts Garlic powder
  • 3/4 c Nonfat sour cream
  • 1/4 ts Pepper
  • 10 3/4 oz Cream of mushroom soup, (1
  • -can) condensed reduced-fat
  • -and reduced-sodium,
  • -undiluted
  • 1/4 c Crushed multigrain crackers,
  • -(6 crackers)
  • 1 tb Margarine, melted
  • 1/2 ts Poppy seeds

 Directions

Cook rice mix in a large nonstick skillet according to package directions,
using 1 tablespoon margarine and 2-1/4 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: 1-1/3 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.

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