WW Food and Point Issues - Rice a roni

I got this recipe off of of the Crockpot recipe section

Busy Day Crockpot Chicken and Rice (3.5 PTS)


1 LB boneless skinless chicken breasts

2 cans 98% fat-free cream of chicken soup

1 can 98% fat-free cream of mushroom soup

1 box chicken flavor rice-a-roni



Put chicken and soups into the crockpot, turn on low for 8-10 hours. When you get home, cook the rice according to package directions. Serve the chicken and gravy over rice.

Easily Doubles! Per Serving: 173 Calories; 2g Fat; 28g Protein; 10g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 317mg Sodium.



I am a little confused - because it says it is 3.5 points - which makes no sense to me ? ? ? Because it calls for Chicken Flavored Rice a roni

And when ever I do a check on Rice a roni - and calculate the points

they are extremly high like 5 pts for 2.3 oz ????

I dont understand - anyone got a better take ...

Do the calories on the package state that it is for the rice a roni as prepared according to directions? If I remember, the directions included adding a lot of butter. So if you leave that out and just add the mix, then the calories (and points) should be lower. Could that be it?

Also, it will depend on the serving size. If memory serves, I believe a box of Rice a Roni is like 3.5 or 4 servings??? How many servings is the recipe above?

When I fix RaR, I never use as much butter/marg as they call for. I use 1 tablespoon at the most and add a little bit of water or chicken broth to it. To figure the points, I then use the nutrition info for just the mix and add the info for the 1 T margarine (i usually use Country Crock Light). This helps keep the points down.

mmmmm Okay - that make sense I suppose - But I am not sure how you would make it with out butter - so maybe i'll use the i can't believe it is not butter TBSP - and then figure from there thank you

Buttin' in here but just use a bit of water with some butter/margarine when you are doing the sauting....it really does work.

I use pam for my rice a roni and it tastes just fine.
In fact, we often saute tons of veggies (red peppers, zuke, mushrooms) and add it to the mix and it makes a really nice main course if you add some grated parm as well.

From pmo'swife:
"But I am not sure how you would make it with out butter -"

Maybe you could make it without butter by just dumping it in with the soups and such and thats your liquid...Im thinking the vermecelli doesnt brown that way, but it would cut out the butter part.