Creamy Chicken-And-Rice Casserole
| Yield: | 6 Servings |
| Categories: | Poultry |
| 6 7/8 | oz | One-third-less-salt chicken-flavored, (1 package) rice-and-vermicelli mix with chicken broth and herbs |
| 1 | tb | Margarine |
| 2 1/4 | c | Hot water |
| Vegetable cooking spray | ||
| 1 1/2 | lb | Skinned boned chicken breasts, cut into bite-sized pieces |
| 1 | c | Presliced fresh mushrooms |
| 1/2 | ts | Garlic powder |
| 3/4 | c | Nonfat sour cream |
| 1/4 | ts | Pepper |
| 10 3/4 | oz | Cream of mushroom soup, (1 can) condensed reduced-fat and reduced-sodium, undiluted |
| 1/4 | c | Crushed multigrain crackers, (6 crackers) |
| 1 | tb | Margarine, melted |
| 1/2 | ts | Poppy seeds |
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