Creamy Chicken-and-Rice Casserole

Creamy Chicken-and-Rice Casserole
Photo by Oxmoor House


  • 1 (6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
  • 1 tablespoon margarine, melted
  • 1 cup presliced fresh mushrooms
  • Vegetable cooking spray
  • 1 tablespoon margarine
  • ½ teaspoon garlic powder
  • 1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
  • + 6 more ingredients
    • 1 ½ pounds skinned, boned chicken breasts, cut into bite-sized pieces
    • 2 ¼ cups hot water
    • ½ teaspoon poppy seeds
    • ¼ teaspoon pepper
    • ¼ cup crushed multigrain crackers (about 6 crackers)
    • ¾ cup nonfat sour cream

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, mushroom...

View full recipe at My Recipes


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