Bitsys Kitchen. Creamy Chicken and Rice Casserole

Creamy Chicken and Rice Casserole
1 box chicken flavored rice and vermicelli mix with chicken broth and herbs 1 Tbsp. margarine 2 1/4 cups hot water Vegetable cooking spray 1 1/2 lb. skinned boned chicken breasts cut into bite sized pieces 1 cup pre sliced fresh mushrooms 1/2 tsp. garlic powder	3/4 cup nonfat sour cream 1/4 tsp. pepper 1 can cream of mushroom soup, condensed reduced fat and reduced sodium, undiluted 1/4 Cup crushed multigrain crackers 1 Tbsp. margarine, melted 1/2 tsp. poppy seeds

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; sauté 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 degrees F. for 35 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1-1/3 cups).

NOTES : 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.