Jane’s Cream chicken with mushroom casserole

Posted on November 26th, 2011 by admin.
Categories: Uncategorized.

The best recipe I’ve ever gotten:

 
1 package of chix flavor Rice-a-roni
1 Tablespoon margarine or butter
21/4 cups hot water
cooking spray
1 1/2 pounds chix breasts or tenders cut into bite sized pieces
1 cup sliced mushrooms
1/2 teaspoon garlic powder
3/4 cup sour cream (fat free)
1/4 teaspoon black pepper
1 can of reduced fat cream o’ mushroom soup (undiluted)
1/4 cup crushed reduced fat multi grain crackers (about 8-10 crackers)
1 Tablespoon margarine or butter, melted
1/2 teaspoon poppy seeds

1. Cook rice according to package directions, using 1 Tablespoon butter or margarine and 2 1/4 cups hot water. Place mixture in large bowl for later when fully cooked.
2. Preheat oven to 350*.
3. Coat skillet with cooking spray; place over high heat until hot. Add chix, mushrooms, and garlic powder. saute about 4 min or until chix is done. Rome from heat, add chix mixture to sour cream, pepper, and soup, stir; add all of this to rice mixture STIR well! Place in a 2 quart casserole dish coated with cooking spray.
4. Combine crushed crackers, melted butter/margarine and poppy seeds and stir; drizzle over top of casserole.
5. Bake at 350* for 35-45 min until done and hot :)

Jane’s TIPS: I use extra garlic powder and add onion powder to the mixture. Also we like it extra crunchy on top so I make lots of the cracker crumbs! You can make this ahead of time and freeze it or refrigerate it, it just may need to cook longer.

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