Creamy Chicken-And-Rice Casserole

Recipe Ingredients

6 7/8 oz	195g	One-third-less-salt chicken-flavored - (1 package)
		Rice-and-vermicelli mix with chicken
		Broth and herbs
1 tablespoon	15ml	Margarine
2 1/4 cups	533ml	Hot water
		Vegetable cooking spray
1 1/2 lbs	681g / 24oz	Skinned boned chicken breasts
		Cut into bite-sized pieces
1 cup	237ml	Presliced fresh mushrooms
1/2 teaspoon	2.5ml	Garlic powder
3/4 cup	177ml	Nonfat sour cream
1/4 teaspoon	1.3ml	Pepper
10 3/4 oz	305g	Cream of mushroom soup - (1 can) condensed
		Reduced-fat and reduced-sodium - undiluted
1/4 cup	36g / 1.3oz	Crushed multigrain crackers - (6 crackers)
1 tablespoon	15ml	Margarine - melted
1/2 teaspoon	2.5ml	Poppy seeds

Recipe Instructions

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).

Source:
Cooking Light, Jan/Feb 1995, page 62

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