Creamy chicken casserole lo cal~ lo fat

6 Servings

Ingredients

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

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.

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