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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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Richardson

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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