Instructions: 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.

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 350 degrees for 35 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1-1/3 cups).

NOTES : 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.