Creamy chicken and rice

6 servings

Ingredients

Quantity Ingredient
6⅞ ounce Pkg. chicken flavor rice **
2¼ cup Hot water
1 cup Sliced mushrooms
1½ pounds Skinned, boned chicken breas
Cut into bite-sized pieces
½ teaspoon Garlic powder
¾ cup Non-fat sour cream
¼ teaspoon Pepper
1 can Low-cal cream of mushroom sp
¼ cup Cracker crumbs
1 teaspoon Melted margarine
½ teaspoon Poppyseeds

Directions

*** 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 2-¼ 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 1-⅓ cup serving contains 334 calories and 6⅘ 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

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