Name: Creamy Chicken and Rice
Prep time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1/4 ts Pepper; 1 cn Low-cal cream of mushroom sp; 1 c Mushrooms sliced; 1 6 7/8-oz package chicken flavor rice **; 1/2 ts Garlic powder; 1/4 c Cracker crumbs; 1 ts margarine Melted; 2 1/4 c Hot water; 1/2 ts Poppyseeds; 1 1/2 lb Skinned, boned chicken breas Cut into bite-sized pieces; 3/4 c Non-fat sour cream

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INGREDIENTS

1/4 ts Pepper
1 cn Low-cal cream of mushroom sp
1 c Mushrooms ; sliced
1 6 7/8-oz package chicken flavor rice **
1/2 ts Garlic powder
1/4 c Cracker crumbs
1 ts margarine ; Melted
2 1/4 c Hot water
1/2 ts Poppyseeds
1 1/2 lb Skinned, boned chicken breas ; Cut into bite-sized pieces
3/4 c Non-fat sour cream

Servings

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 youve got a home-cooked meal in a hurry. Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485

NOTES

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Creamy Chicken and Rice

1/4 ts Pepper 
1 cn Low-cal cream of mushroom sp 
1 c Mushrooms sliced
1 6 7/8-oz package chicken flavor rice ** 
1/2 ts Garlic powder 
1/4 c Cracker crumbs 
1 ts margarine Melted
2 1/4 c Hot water 
1/2 ts Poppyseeds 
1 1/2 lb Skinned, boned chicken breas Cut into bite-sized pieces
3/4 c Non-fat sour cream

*** 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 youve got a home-cooked meal in a hurry.    Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485

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Nutrition

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Serving Size: 1 Serving (292g)
Recipe Makes: 6

Calories: 179
Calories from Fat: 29 (16%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 1g
Cholesterol 67.5mg		21 %
Sodium 183.8mg		6 %
Potassium 372.7mg		10 %
Total Carbohydrate 8.5g		2 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 8.2g
Protein 27.6g		39 %
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: 179

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