When I have leftover chicken I make this delicious casserole. I usually have the prepackaged items on hand so I can make this when I am short on time. Serve with a side of veggies. My kids don't care for mushrooms so I chop them up in the food processor.
The kids love this dish!
Yield: 6 servings Prep: 30 minutes Cook: 35 minutes
1 (6.9-ounce) package chicken flavored rice-and-vermicelli mix (such as Rice-A-Roni)
1 Tablespoon butter
2 ¼ cup hot water
1 ½ pounds skinned, boned chicken breast, cut into bite-size pieces
1 cup pre-sliced fresh mushrooms (I use frozen)
½ teaspoon garlic powder
¾ cup sour cream
¼ teaspoon black pepper
1 (10 ¾ -ounce) can cream of mushroom soup, undiluted
¼ cup crushed multigrain crackers,about 8 crackers (we use pecan nut-thins)
1 Tablespoon butter, melted
½ teaspoon poppy seeds
1. Cook rice mix in a large nonstick skillet according to package directions, using 1 tablespoon butter and 2 ¼ cups hot water. Place mixture in a large bowl. Wipe pan with a paper towel.
2. Preheat oven to 350 degrees
3. Coat skillet with cooking spray; place over high heat until hot. Add chicken, mushrooms, and garlic powder; sauté 4 minutes or until chicken is done. Remove from heat. Add chicken mixture, sour cream, pepper, and soup to rice mixture, stirring until well-blended; spoon into a 2-quart casserole coated with cooking spray. Combine cracker crumbs, butter, and poppy seeds; sprinkle over chicken mixture. Bake at 350 degrees for 35 minutes or until thoroughly heated.
1 cup =
Inspired by The Complete Cooking Light Cookbook page 351