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Recipe by: fienke
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See below ingredients and instructions of the recipe
6 7/8 oz Pkg. chicken flavor rice ** 3/4 c Non-fat sour cream
2 1/4 c Hot water 1/4 ts Pepper
1 c Sliced mushrooms 1 cn Low-cal cream of mushroom sp
1 1/2 lb Skinned, boned chicken breas 1/4 c Cracker crumbs
Cut into bite-sized pieces 1 ts Melted margarine
1/2 ts Garlic powder 1/2 ts Poppyseeds
*** This recipe calls for 1 6.9 oz. package of chicken flavored rice
and vermicelli mix with chicken broth and herbs.
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.
You can freeze this in single servings in containers or zip-lock
bags. Just heat it up in the microwave and you've got a home-cooked
meal in a hurry.
Monica Willyard, DB-Tech BBS, Stone Mountain, GA 404-296-0485
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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