Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole
From: Janice Cantwell/Paula Cantwell

Ingredients:
1 (6.9 oz) package 1/3 less salt chicken flavored rice and vermicelli mix with chicken broth and herbs
1 tablespoon margarine
2 1/4 cups hot water
Vegetable cooking spray
1 1/2 lb chicken breasts, cut into bit sized pieces
1 cup sliced fresh mushrooms
1/2 teaspoon garlic powder
1/4 teaspoon pepper
3/4 cup non-fat sour cream
1 (10 3/4 oz) can reduced fat, reduced sodium cream of mushroom soup
1/4 cup crushed multigrain crackers
1 tablesppon margarine
1/2 teaspoon poppy seeds

Directions:
Preheat oven to 350 degrees.

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 clean.

Coat skillet with cooking spray and place over high heat until hot. Add chicken,mushrooms, and garlic powder. Saute 6 minutes or until chicken is done.

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, melted margarine and poppy seeds. Stir well and sprinkle over chicken mixture.

Bake uncovered at 350 deg for 35 min or until thoroughly heated.

Servings: 6

Note:
If desired, assemble this casserole ahead, omitting the cracker crumb mixture. Cover and chill or freeze. When ready to cook, thaw frozen casserole in refridgerator overnight or if just chilled, let sit at room temperature for 30 minutes before cooking. Top with cracker crumb mixture and bake as directed.

Kristin's Notes:
Salt and pepper chicken before cooking.
Add minced garlic and chopped onion to pot with chicken just before it's done.
I typically omit the poopy seeds and mushrooms.
I typically add the cracker topping for the last 10min of cooking.