Creamy Chicken and Rice

Tried a new recipe for my family. Dh and I loved it. Dd, not so much. She did eat some of it. She doesn't have much of an appetite lately for anything but ice cream.

Creamy Chicken & Rice

6 7/8 oz pkg. chicken flavor rice ** (rice-a-roni)

2 1/4 cup hot water

1 cup sliced mushrooms (left these out)

1 1/2 lb skinned, boned chicken breast, cut into bite-sized pieces

1/2 tsp garlic powder

3/4 cup non-fat sour cream

1/4 tsp pepper

1 can low-cal cream of mushroom soup

1/4 cup cracker crumbs

1 tsp melted margarine

1/2 tsp poppyseeds

Directions

*** This recipe calls for 1 6.9 oz. package of chicken flavored rice and vermicelli mix with chicken broth and herbs. (Rice-a-Roni)

Cook the rice mix in a large nonstick skillet according to package directions, using 1 tb margarine and 2-1/4 cups hot water. When done, remove from the skillet and set aside. Wipe the skillet with a paper towel. Coat the skillet with cooking spray, and place over high heat until hot. Add the chicken, mushrooms, and garlic powder: saute for 6 minutes or till the chicken loses its pink color. Combine the rice mixture, chicken mixture, sour cream, pepper, and soup in a bowl: stir well. Spoon into a greased 2-quart casserole. Combine the cracker crumbs, margarine, and poppyseeds. Stir well, and sprinkle over the chicken mixture. Bake at 350 for 35 minutes or until thoroughly heated.

Each 1-1/3 cup serving contains 334 calories and

6.8 grams of fat.

This was very good for the lunch the next day. Yum-o! Dear Hubby says its a keeper.