Monday, January 30, 2012

Creamy Chicken and Rice Casserole

This dish is simple to put together and is packed full of flavor.  A package of Rice-A-Roni helps move this meal along in a speedy way without sacrificing taste.  

Follow along and I'll show you how to make this tasty dish:

Creamy Chicken and Rice Casserole
*Recipe by Cooking Light
1 (6.9 ounce) package chicken-flavored rice-and-vermicelli mix (such as Rice-A-Roni)
1 Tablespoon stick margarine or butter
2 1/4 cups hot water
Cooking spray
1 1/2 pounds boneless, skinless chicken breasts cut into bite-sized pieces
1 cup pre-sliced fresh mushrooms
1/2 teaspoon garlic powder
3/4 cup sour cream
1/4 teaspoon black pepper
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup crushed multigrain crackers (about 8)
1 tablespoon stick margarine or butter, melted
1/2 teaspoon poppy seeds

Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water.  Place mixture in a large bowl.
Wipe down skillet with paper towel.  Preheat oven to 350 degrees F.  Coat skillet with cooking spray; place over high heat until hot.  Add chicken, mushrooms, and garlic powder; saute 4 minutes or until chicken is done.  Remove from heat.
Add chicken mixture, sour cream, pepper, and soup to the rice mixture, stirring until well blended.
Combine cracker crumbs, melted margarine and poppy seeds in a small bowl.  
Spread the rice mixture into a 2-quart casserole dish coated with cooking spray.  Sprinkle with poppy seed mixture.
Bake at 350 degrees F. for 35 minutes or until thoroughly heated.  Makes 6 (1 cup each) servings.

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