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Ingredientes
- 6 7/8 ounce One-third-less-salt chicken-flavored, (1 package) rice-and-vermicelli mix with chicken broth and herbs
- 1 Tbsp. Margarine
- 2 1/4 c. Warm water Vegetable cooking spray
- 1 1/2 lb Skinned boned chicken breasts, cut into bite-sized pcs
- 1 c. Presliced fresh mushrooms
- 1/2 tsp Garlic pwdr
- 3/4 c. Nonfat lowfat sour cream
- 1/4 tsp Pepper
- 10 3/4 ounce Cream of mushroom soup, (1 can) condensed reduced-fat and reduced-sodium, undiluted
- 1/4 c. Crushed multigrain crackers, (6 crackers)
- 1 Tbsp. Margarine, melted
- 1/2 tsp Poppy seeds
Direcciones
- Cook rice fold in a large nonstick skillet according to package directions, using 1 Tbsp. margarine and 2-1/4 c. warm water. Remove mix from skillet; set aside.
- Wipe skillet with a paper towel.
- Coat the skillet with cooking spray, and place over high heat till warm.
- Add in chicken, mushrooms, and garlic pwdr; saute/fry 6 min or possibly till chicken loses its pink color.
- Combine rice mix, chicken mix, lowfat sour cream, pepper, and soup in a bowl; stir well.
- Spoon mix into a 2-qt casserole coated with cooking spray.
- Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mix. Bake at 350 degrees for 35 min or possibly till thoroughly heated.
- Yield: 6 servings (serving size: 1-1/3 c.).
- NOTES : Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mix; cover and refrigeratein the refrigerator or possibly freeze (thaw frzn casserole overnight in refrigerator). Let stand at room temperature 30 min; top with cracker-crumb mix, and bake as directed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 124 | 54% |
| Total Fat 14.09g | 18% |
| Saturated Fat 5.09g | 20% |
| Trans Fat 0.72g | |
| Cholesterol 58mg | 19% |
| Sodium 449mg | 19% |
| Potassium 272mg | 8% |
| Total Carbs 6.77g | 2% |
| Dietary Fiber 0.2g | 1% |
| Sugars 2.24g | 1% |
| Protein 18.82g | 30% |
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