- Preheat oven to 325°F. Coat a rectangular 3-quart baking dish with nonstick cooking spray. Cook rice according to package directions.
- Meanwhile, in a large skillet place chicken in enough boiling water to cover. Simmer 12 to 14 minutes or until chicken is no longer pink; drain. Cut chicken into 1-inch pieces.
- In a large bowl combine cooked rice, chicken, mushrooms, mushroom soup, chicken soup, basil, parsley, 1 3/4 cups water, and salt and pepper to taste; mix well. Spoon mixture into baking dish. Top with cracker crumbs and drizzle with butter.
- Place baking dish in oven. Bake 35 to 40 minutes or until bubbly and the top is lightly browned. Serve hot.
View all nutritional information
Calories 495, Calories Fat 227, Total Fat 25g, Saturated Fat 11g, Cholesterol 94mg, Sodium 885mg, Carbohydrate 42g, Protein 23g
|Calories (fat) extra||46|
|Total Fat (extra)||40|
|Saturated Fat (extra)||60|
|Vitamin A (extra)||10|
|Vitamin C (extra)||2|