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Receta Creamy Chicken And Rice Casserole
by Global Cookbook

Creamy Chicken And Rice Casserole
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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

  1. 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.
  2. Wipe skillet with a paper towel.
  3. Coat the skillet with cooking spray, and place over high heat till warm.
  4. Add in chicken, mushrooms, and garlic pwdr; saute/fry 6 min or possibly till chicken loses its pink color.
  5. Combine rice mix, chicken mix, lowfat sour cream, pepper, and soup in a bowl; stir well.
  6. Spoon mix into a 2-qt casserole coated with cooking spray.
  7. 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.
  8. Yield: 6 servings (serving size: 1-1/3 c.).
  9. 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.