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
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 with a paper towel.
Coat the skillet with cooking spray, and place over high heat until hot.
Add chicken, mushrooms, and garlic powder; saut 6 minutes or until chicken loses its pink color.
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, margarine, and poppy seeds; stir well, and sprinkle over chicken mixture.
Bake at 350 for 35 minutes or until thoroughly heated.
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).
Let stand at room temperature 30 minutes; top with cracker-crumb mixture, and bake as directed.