Side Pannel
Creamy Chicken-And-Rice Casserole
Creamy Chicken-And-Rice Casserole
- Recipe Submitted by ADMIN on 09/26/2007
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.
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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