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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.6
  • Total Fat: 19.0 g
  • Cholesterol: 77.0 mg
  • Sodium: 520.2 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 23.6 g

View full nutritional breakdown of Rumbamel's Creamy Garlic Chicken calories by ingredient
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Rumbamel's Creamy Garlic Chicken

Submitted by: RUMBAMEL

Introduction

I made this one day for my parents when I had extra zucchini and some cream left. It was delicious. The sauce on the bottom was awesome. My husband was a little worried that I was using the baby ports. for a cassarole type recipe, but was later really impressed with the taste they donated to the dish. I added some rice to soak up the juices. I hope you enjoy. Just make sure to use fresh ingredients. Also, substituting yogurt for the sour cream will not work. I made this one day for my parents when I had extra zucchini and some cream left. It was delicious. The sauce on the bottom was awesome. My husband was a little worried that I was using the baby ports. for a cassarole type recipe, but was later really impressed with the taste they donated to the dish. I added some rice to soak up the juices. I hope you enjoy. Just make sure to use fresh ingredients. Also, substituting yogurt for the sour cream will not work.
Number of Servings: 6

Ingredients

    -2 c Rumbamel's Delicious Brown Rice (brown rice cooked with chicken broth)
    -2 small -med. zucchini cut in half and sliced thin
    --1 8 oz pack of baby portobello mushrooms also called Crimini or italian ( the brown ones)thinly sliced
    -1 8 oz bag of part skim milk mozzarella cheese divided
    -1 boneless, skinless 6 oz chicken breast, skillet cooked, thinly sliced or chopped

    -1 C Daisy lite sour cream
    - 1/2 C heavy whipping cream
    -1/4 c parmesan cheese (aldi brand)
    -1/2 t salt
    -1/4 t white pepper
    -1/2 t onion powder
    -1 heaping T minced garlic

Directions

Slice your zucchini, mushrooms and chicken and put in bowls so you can layer quickly. Divide the zucchini in two bowls, the shrooms in two bowls and the cheese in two bowls.

Spread your rice in the bottom of your 13 x 9 x 2 casserole dish and then layer with the first bowl of zucchini, then the 1st bowl of shrooms then the 1st bowl of cheese. Next add all the chicken and repeat the zucchini and mushrooms.

Mix your remaining ingredients except the cheese and pour over the layers. Poke holes in your dish so it can drain down in while it cooks. Top it all with the last bowl of cheese. Cook at 400 degrees for 30 minutes until brown and bubbly.

Makes 6 servings about 8 oz each.

Enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user RUMBAMEL.






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