Creamy chicken casserole

6 servings

Ingredients

Quantity Ingredient
2 tablespoons All purpose flour
1¼ cup Skim milk
1 each Pepper to taste
½ teaspoon Dried leaf thyme
½ cup Sliced mushrooms
1 tablespoon Chicken broth
2½ cup Cubed cooked chicken
¼ cup Slivered almonds (optional)
1 tablespoon Non-fat powdered milk
¼ teaspoon Salt
½ teaspoon Dried leaf marjoram
½ cup Celery, thinly sliced
1 cup Chicken broth
3 cups Cooked rice
1 tablespoon Chopped fresh parsley

Directions

Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole.

Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. Submitted By KATHERINE WALDEN On 10-05-94

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