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Name: Creamy Chicken-and-Rice Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 6.9 oz package One-third-less-salt chicken-flavored rice-and-verm; 1 1/3 tablespoon Butter; 2 1/4 cups Hot water; 1 1/2 pounds Cooked chicken breast; 1 cup fresh mushrooms sliced; 1/2 teaspoon Garlic powder; 3/4 cup Nonfat sour cream; 1/4 teaspoon Pepper; 1 can (10.75 oz) Reduced-fat, reduced-sodium consdensed cream of mu undiluted; 1/4 cup Multigrain crackers crushed; 1 tablespoon Butter melted; 1/2 teaspoon Poppy seeds; Cooking spray

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INGREDIENTS

1 6.9 oz package One-third-less-salt chicken-flavored rice-and-verm
1 1/3 tablespoon Butter
2 1/4 cups Hot water
1 1/2 pounds Cooked chicken breast
1 cup fresh mushrooms ; sliced
1/2 teaspoon Garlic powder
3/4 cup Nonfat sour cream
1/4 teaspoon Pepper
1 can (10.75 oz) Reduced-fat, reduced-sodium consdensed cream of mu ; undiluted
1/4 cup Multigrain crackers ; crushed
1 tablespoon Butter ; melted
1/2 teaspoon Poppy seeds
Cooking spray

INSTRUCTIONS

Cook rice mix in a large nonstick skillet according ot package directions, using 1 tablespoon butter and 2 1/4 cups hot water. Remove mixture from skillet; set aside. Wipe skillet with a paper towel.

Saute mushrooms with garlic powder in 1 teaspoon of butter. Combine rice mixture, cooked chicken, mushrooms, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2 quart casserole coated with cooking spray. Combine cracker crumbs, butter, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350?F for 35 minutes or until thoroughly heated.

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.

NOTES

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Creamy Chicken-and-Rice Casserole

1 6.9 oz package One-third-less-salt chicken-flavored rice-and-verm
1 1/3 tablespoon Butter
2 1/4 cups Hot water
1 1/2 pounds Cooked chicken breast
1 cup fresh mushrooms sliced
1/2 teaspoon Garlic powder
3/4 cup Nonfat sour cream
1/4 teaspoon Pepper
1 can (10.75 oz) Reduced-fat, reduced-sodium consdensed cream of mu undiluted
1/4 cup Multigrain crackers crushed
1 tablespoon Butter melted
1/2 teaspoon Poppy seeds
 Cooking spray

Cook rice mix in a large nonstick skillet according ot package directions, using 1 tablespoon butter and 2 1/4 cups hot water.  Remove mixture from skillet; set aside.  Wipe skillet with a paper towel.

Saute mushrooms with garlic powder in 1 teaspoon of butter.  Combine rice mixture, cooked chicken, mushrooms, sour cream, pepper, and soup in a bowl; stir well.  Spoon mixture into a 2 quart casserole coated with cooking spray.  Combine cracker crumbs, butter, and poppy seeds; stir well, and sprinkle over chicken mixture.  Bake at 350?F for 35 minutes or until thoroughly heated.

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.

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Nutrition

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Serving Size: 1 Serving (257g)
Recipe Makes: 6 Servings

Calories: 294
Calories from Fat: 93 (32%)

Amt Per Serving		% DV

	Total Fat 10.3g	14 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 3.2g
	Polyunsanturated Fat 1.7g
Cholesterol 110.8mg		34 %
Sodium 220.8mg		8 %
Potassium 397.2mg		10 %
Total Carbohydrate 11.4g		3 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 10.2g
Protein 37.4g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 294

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