Creamy Chicken-And-Rice Casserole

• 1 (6.9-ounce) package one-third-less-salt chicken-flavored rice-and-vermicelli mix with chicken broth and herbs
• 1 tablespoon margarine
• 2 1/4 cups hot water
• Vegetable cooking spray
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-sized pieces
• 1 cup presliced fresh mushrooms
• 1/2 teaspoon garlic powder
• 3/4 cup nonfat sour cream
• 1/4 teaspoon pepper
• 1 (10 3/4-ounce) can reduced-fat, reduced-sodium condensed cream of mushroom soup, undiluted
• 1/4 cup crushed multigrain crackers (about 6 crackers)
• 1 tablespoon margarine, melted
• 1/2 teaspoon poppy seeds

1. 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.
2. 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. 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 350u0b0 for 35 minutes or until thoroughly heated.
3. 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.

rice, margarine, water, vegetable cooking spray, chicken breasts, mushrooms, garlic, nonfat sour cream, pepper, condensed cream, crackers, margarine, poppy seeds

Taken from www.myrecipes.com/recipe/creamy-chicken-and-rice-casserole-0 (may not work)