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
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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