Creamy Chicken & Ricechicken, low-cal, main dish, casseroles 6 7/8 oz pkg. chicken flavor rice ** 2 1/4 cup hot water 1 cup sliced mushrooms 1 1/2 lb skinned, boned chicken breas 1 cut into bite-sized pieces 1/2 teaspoon garlic powder 3/4 cup non-fat sour cream 1/4 teaspoon pepper 1 can low-cal cream of mushroom sp 1/4 cup cracker crumbs 1 teaspoon melted margarine 1/2 teaspoon 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 |
