Creamy Chicken-and-rice Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy, Grains | Poultry | 6 | Servings | |
INGREDIENTS
| 6 7/8 | oz | One-third-less-salt |
| chicken-flavored 1 | ||
| package | ||
| rice-and-vermicelli mix | ||
| with chicken broth and | ||
| herbs | ||
| 1 | T | 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 | t | Garlic powder |
| 3/4 | c | Nonfat sour cream |
| 1/4 | t | 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 | T | Margarine, melted |
| 1/2 | t | Poppy seeds |
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). 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 351
Calories From Fat: 126
Total Fat: 14.2g
Cholesterol: 50mg
Sodium: 1786.8mg
Potassium: 813.5mg
Carbohydrates: 29.1g
Fiber: 2g
Sugar: 16g
Protein: 26.4g