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  Creamy Chicken & Rice
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 166
Ingredients:
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
Cut into bite-sized pieces
1/2 tsp Garlic powder
3/4 cup Non-fat sour cream
1/4 tsp Pepper
1 can Low-cal cream of mushroom sp
1/4 cup Cracker crumbs
1 tsp Melted margarine
1/2 tsp Poppyseeds
Instructions:
*** 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
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