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
How to Make It
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.
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.
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.
The recipe doesn't call for bone-in breast - it calls for "boned" breast. Meaning no bone. You could have used boneless breast to begin with. I agree that the wording is a little strange, but all you had to do was read it...
Solid weeknight dinner. Nothing special, but easy and quick to make. I cooked the mushrooms separately with two and a half cubes of frozen garlic, added a splash of white wine and peas. I used rotisserie chicken because I had one on hand, and added the chicken at the end just to warm it up. I doubled the recipe and gave one to a relative. It's nice that it can freeze for a quick night meal.
This was excellent! My husband had gum surgery last week and I've been looking for soft foods to make for dinner while he heals, and I found this in my Cooking Light Comfort Food cookbook. I used Healthy Request cream of chicken soup and left out the mushrooms, as I hate them, and used Trader Joe's 12-Grain crackers for the topping since I didn't have what I assume were supposed to be Triscuits, but other than that, I kept everything the same. It was delicious! My husband loved it, even having two servings (which kind of took the whole "light" thing out of it, but at least it didn't hurt his gums). I'm looking forward to leftovers for my lunch today, and I was given the go-ahead to add this meal to regular rotation. I don't think I'd serve it to company, but it's a nice, comforting dish and was perfect for dinner on the coldest night of the season so far.
I had most of the ingredients already and it was delicious! I had to substitute a few things. I didn't have multigrain crackers so I used saltines. The only rice I had was "Steak Fajita" flavored rice, but I have to say it all worked! Even my one year old ate it and loved it.I'll definitely make it again.
This is my favorite chicken and rice casserole, by far. I always leave out the mushrooms, but the flavor of the cream of mushroom soup is nice. Sometimes if I have to stretch it for a crowd, I add cooked white rice to make more servings without increasing the cost, and maybe add some canned mixed veggies to try and make it a full meal without worrying about cooking a side dish. A great basic casserole that's easy to customize for your family!
I cooked this for a family who needed several days of meals. I made the rice according to the directions on the box instead of the recipe directions (accidentally) and it came out just right. I think it would have been way to watery if I had added 2 1/4 cups water instead of the 1 2/3 cups the rice box instructed. I tasted great and I will definitely use this again as a quick meal to bring to friends. I did leave out the mushrooms because so many children hate them.....but when I make it for my family I will include them!