ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Creamy Chicken-and-Rice Casserole

Photo: Oxmoor House
Yield 6 servings (serving size: 1 1/3 cups)
Use on-hand ingredients to assemble this easy, make-ahead creamy chicken casserole that has less than 7 grams of fat per serving.


  • 1 (6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
  • 1 tablespoon margarine
  • 2 1/4 cups hot water
  • Vegetable cooking spray
  • 1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
  • 1 cup presliced fresh mushrooms
  • 1/2 teaspoon garlic powder
  • 3/4 cup nonfat sour cream
  • 1/4 teaspoon pepper
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
  • 1/4 cup crushed multigrain crackers (about 6 crackers)
  • 1 tablespoon margarine, melted
  • 1/2 teaspoon poppy seeds

Nutrition Information

  • calories 334
  • caloriesfromfat 18 %
  • fat 6.8 g
  • satfat 1.6 g
  • monofat 2.2 g
  • polyfat 2 g
  • protein 32.2 g
  • carbohydrate 30 g
  • fiber 0.2 g
  • cholesterol 68 mg
  • iron 2 mg
  • sodium 687 mg
  • calcium 19 mg

How to Make It

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

  2. Coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 6 minutes or until chicken loses its pink color. Combine rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl; stir well. Spoon mixture into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture. Bake at 350° for 35 minutes or until thoroughly heated.

  3. 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.