Title: Creamy Chicken-And-Rice Casserole
Categories: Poultry
Yield: 6 Servings

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

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.

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

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