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Creamy Chicken and Rice



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Creamy Chicken and Rice

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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 2-1/4 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


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

Serves:

6 Servings
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