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Creamy
Chicken and Rice Casserole
| 6.9-ounces rice-mix (like Lipton)
2 bouillon cubes 1 tsp. Mixed herbs 1 tablespoon margarine 2-¼ cups hot water Vegetable cooking spray 1-½ pounds skinned, boned chicken breasts, cut into bite-sized pieces 1 cup pre-sliced fresh mushrooms ½ teaspoon garlic powder ¾ cup nonfat sour cream ¼ teaspoon pepper 1 (10-¾-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted ¼ cup crushed multigrain crackers (about 6 crackers) 1 tablespoon margarine, melted ½ teaspoon poppy seeds Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2-¼ 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° F. for 35 minutes or until thoroughly heated. Serves 6. |
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