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Rating: 4 stars
22 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

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

Recipe by Cooking Light January 1995

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

334 calories; calories from fat 18%; fat 6.8g; saturated fat 1.6g; mono fat 2.2g; poly fat 2g; protein 32.2g; carbohydrates 30g; fiber 0.2g; cholesterol 68mg; iron 2mg; sodium 687mg; calcium 19mg.
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