| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Chicken, Low-cal, Casserole, Main dish, Kooknet | 6 | Servings | |
INGREDIENTS
| 6 7/8 | oz | Pkg. chicken flavor rice ** |
| 2 1/4 | c | Hot water |
| 1 | c | Sliced mushrooms |
| 1 1/2 | lb | Skinned, boned chicken breas |
| Cut into bite-sized pieces | ||
| 1/2 | ts | Garlic powder |
| 3/4 | c | Non-fat sour cream |
| 1/4 | ts | Pepper |
| 1 | cn | Low-cal cream of mushroom sp |
| 1/4 | c | Cracker crumbs |
| 1 | ts | Melted margarine |
| 1/2 | ts | Poppyseeds |
INSTRUCTIONS
*** This recipe calls for 1 6.9 oz. package of chicken flavored rice and vermicelli mix with chicken broth and herbs. Cook the rice mix in a large nonstick skillet according to package directions, using 1 tb margarine and 2-1/4 cups hot water. When done, remove from the skillet and set aside. Wipe the skillet with a paper towel. Coat the skillet with cooking spray, and place over high heat until hot. Add the chicken, mushrooms, and garlic powder: saute for 6 minutes or till the chicken loses its pink color. Combine the rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl: stir well. Spoon into a greased 2-quart casserole. Combine the cracker crumbs, margarine, and poppyseeds. Stir well, and sprinkle over the chicken mixture. Bake at 350 for 35 minutes or until thoroughly heated. Each 1-1/3 cup serving contains 334 calories and 6.8 grams of fat. You can freeze this in single servings in containers or zip-lock bags. Just heat it up in the microwave and you've got a home-cooked meal in a hurry. Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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