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Creamy Chicken & Rice

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      Title: CREAMY CHICKEN & RICE
 Categories: Chicken, Low-cal, Casserole, Main dish, Kooknet
      Yield: 6 Servings
 
  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
 
  *** 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
 
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