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Creamy Chicken and Rice Casserole Recipe

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This recipe for Creamy Chicken and Rice Casserole, by , is from The Campbbell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sandra Richardson


1 (6.9 oz) package chicken flavored rice and vermicelli mix with chicken broth and herbs (we use Rice a roni)
1 tbsp margarine
2 1/4 cup water
vegetable cooking spray
1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
1 cup pre sliced mushrooms
1/2 tsp garlic powder
3/4 cup sour cream
1/4 tsp pepper
1 (10 3/4 oz) can reduced-fat reduced sodium condensed cream of mushroom soup
1 tbsp margarine, melted

1. Preheat oven to 350.
2. Cook rice mix in large nonstick skillet according to package directions, using 1 tbsp margarine and 2 1/4 cups hot water.
3. Remove mixture from skillet, set aside.
4. Wipe the skillet with a paper towel and coat the skillet with cooking spray, and place over high heat until hot. Add chicken, mushrooms, and garlic powder; saute 6 minutes or until chicken loses its pink color.
5. Combine rice mixture, chicken mixture, sour cream, pepper and soup in a bowl; stir well.
6. Spoon mixture into a 2 quart casserole dish coated with cooking spray
7. Bake at 350 for 35 minutes or until thoroughly heated.




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