Creamy Chicken-and-Rice Casserole

Photo: Oxmoor House
Use on-hand ingredients to assemble this easy, make-ahead creamy chicken casserole that has less than 7 grams of fat per serving.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional 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

Ingredients

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

Preparation

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.

Note:

January 1995