Creamy Chicken Casserole

Recipe Ingredients

2 tablespoons	30ml	All-purpose flour
1 1/4 cups	296ml	Skim milk
1		Pepper
1/2 teaspoon	2.5ml	Thyme leaves
1/2 cup	118ml	Mushroom
1 tablespoon	15ml	Chicken broth
2 1/2 cups	156g / 5.5oz	Cooked chicken
1/4 cup	23g / 0.8oz	Almonds
1 tablespoon	15ml	Instant nonfat dry milk
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Marjoram leaf
1/2 cup	55g / 1.9oz	Celery
1 cup	237ml	Chicken broth
3 cups	480g / 16oz	Cooked rice
1 tablespoon	15ml	Parsley

Recipe Instructions

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.

Source:
adapted by Betsy Burtis

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