This creamy chicken and rice casserole is the ultimate comfort food for busy weeknights or cozy family dinners. Tender bite-sized pieces of chicken are nestled among fluffy chicken-flavored rice and sautéed mushrooms, all bound together by a luscious, low-calorie cream of mushroom soup and non-fat sour cream sauce. The dish is topped with a crunchy, savory cracker and poppy seed crust that adds a delightful textural contrast to the soft interior. ItâÂÂs a simple, hearty meal that delivers maximum flavor with minimal effort. Perfect for using up leftover rice or chicken, this recipe is a reliable favorite that warms the soul and satisfies hunger without weighing you down. Serve it as a main course with a side of steamed green beans or a simple garden salad for a balanced, home-cooked feast.
Creamy Chicken And Rice
Description
This creamy chicken and rice casserole is the ultimate comfort food for busy weeknights or cozy family dinners. Tender bite-sized pieces of chicken are nestled among fluffy chicken-flavored rice and saut&# 195;©ed mushrooms, all bound together by a luscious, low-calorie cream of mushroom soup and non-fat sour cream sauce. The dish is topped with a crunchy, savory cracker and poppy seed crust that adds a delightful textural contrast to the soft interior. ItâÂÂs a simple, hearty meal that delivers maximum flavor with minimal effort. Perfect for using up leftover rice or chicken, this recipe is a reliable favorite that warms the soul and satisfies hunger without weighing you down. Serve it as a main course with a side of steamed green beans or a simple garden salad for a balanced, home-cooked feast.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC).
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Cut the skinned, boned chicken breasts into bite-sized pieces.
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In a large nonstick skillet, melt 1 tablespoon of margarine over medium-high heat.
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Add the chicken pieces, sliced mushrooms, and 1/2 teaspoon garlic powder to the skillet.
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Sauté the mixture for about 6 minutes, or until the chicken is no longer pink and is cooked through.
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Meanwhile, prepare the chicken-flavored rice and vermicelli mix according to the package directions, using 2 1/4 cups of hot water and 1 tablespoon of margarine.
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Once the rice is cooked, remove it from the heat and set aside to cool slightly.
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In a large mixing bowl, combine the cooked rice mixture, the sautéed chicken and mushroom mixture, the low-calorie cream of mushroom soup, non-fat sour cream, and 1/4 teaspoon of pepper.
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Stir all ingredients together until well combined and creamy.
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Lightly grease a 2-quart casserole dish with cooking spray.
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Spoon the chicken and rice mixture into the prepared casserole dish, spreading it evenly.
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In a small bowl, combine the cracker crumbs, 1 teaspoon of melted margarine, and 1/2 teaspoon of poppy seeds.
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Stir the topping ingredients until the crumbs are evenly coated with margarine.
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Sprinkle the cracker topping evenly over the chicken mixture in the casserole.
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Bake in the preheated oven for 35 minutes, or until the casserole is thoroughly heated and the topping is golden brown.
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Let stand for 5 minutes before serving to allow the flavors to settle.
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For leftovers, store in single-serving containers or zip-lock bags in the freezer for quick microwave reheating later.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 424.0kcal
- % Daily Value *
- Total Fat 20.8g32%
- Saturated Fat 5.7g29%
- Cholesterol 153.0mg51%
- Sodium 143.9mg6%
- Total Carbohydrate 2.0g1%
- Dietary Fiber 0.6g3%
- Sugars 1.2g
- Protein 48.3g97%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
