Creamy Chicken-and-Rice Casserole

Creamy Chicken-and-Rice Casserole
You can never have too many side dish recipes, so give Creamy Chicken-and-Rice Casserole A mixture of margarine, one-third-less-salt chicken-flavored rice-and-vermicelli mix, margarine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Autumn event.

Instructions

1
Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon margarine and 2 1/4 cups hot water.
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WaterWater
RiceRice
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2
Remove mixture from skillet; set aside. Wipe skillet with a paper towel.
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3
Coat the skillet with cooking spray, and place over high heat until hot.
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4
Add chicken, mushrooms, and garlic powder; saut 6 minutes or until chicken loses its pink color.
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Whole ChickenWhole Chicken
5
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.
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RiceRice
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6
Combine cracker crumbs, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture.
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MargarineMargarine
Whole ChickenWhole Chicken
7
Bake at 350 for 35 minutes or until thoroughly heated.
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8
Make-Ahead Tips: You can assemble the casserole ahead of time, omitting the cracker-crumb mixture; cover and chill in the refrigerator or freeze (thaw frozen casserole overnight in refrigerator).
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9
Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.
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DifficultyHard
Ready In45 m.
Servings6
Health Score9
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