Jane's Cream Chicken with Mushroom Casserole

Jane's Cream Chicken with Mushroom Casserole

Jane made this for me after I had both of my children. It is not healthy but it is REALLY good and comforting.

  • 4-6
  • 20 minutes
  • 20 minutes


  • 1 package of chix flavor Rice-a-roni
  • 1 Tablespoon margarine or butter
  • 2 1/4 cups hot water cooking spray
  • 1 1/2 pounds chix breasts or tenders cut into bite sized pieces
  • 1 cup sliced mushrooms
  • 1/2 teaspoon garlic powder
  • 3/4 cup sour cream (fat free)
  • 1/4 teaspoon black pepper
  • 1 can of reduced fat cream o’ mushroom soup (undiluted)
  • 1/4 cup crushed reduced fat multi grain crackers (about 8-10 crackers)
  • 1 Tablespoon margarine or butter, melted
  • 1/2 teaspoon poppy seeds


Follow This Recipe

  1. Cook rice according to package directions, using 1 Tablespoon butter or margarine and 2 1/4 cups hot water. Place mixture in large bowl for later when fully cooked.
  2. Preheat oven to 350*.
  3. Coat skillet with cooking spray; place over high heat until hot.
  4. Add chicken, mushrooms, and garlic powder.Saute about 4 min or until chicken is done.
  5. Remove from heat
  6. Add chicken mixture to sour cream, pepper, and soup, stir.
  7. Add all of this to rice mixture; STIR well!
  8. Place in a 2 quart casserole dish coated with cooking spray.
  9. Combine crushed crackers, melted butter/margarine and poppy seeds in a bowl and stir; drizzle mixture over top of casserole.
  10. Bake at 350º for 35-45 min until done and hot


I use extra garlic powder and add onion powder to the mixture. Also we like it extra crunchy on top so I make lots of the cracker crumbs! You can make this ahead of time and freeze it or refrigerate it, it just may need to cook longer.

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