Creamy Chicken Casserole Lo Cal, Lo Fat

Recipe Ingredients

2 tablespoons	30ml	All purpose flour
1 tablespoon	15ml	Non-fat powdered milk
1 1/4 cups	296ml	Skim milk
1/4 teaspoon	1.3ml	Salt
1		Pepper to taste
1/2 teaspoon	2.5ml	Dried leaf marjoram
1/2 teaspoon	2.5ml	Dried leaf thyme
1/2 cup	55g / 1.9oz	Celery - thinly sliced
1/2 cup	118ml	Sliced mushrooms
1 cup	237ml	Chicken broth
1 tablespoon	15ml	Chicken broth
3 cups	480g / 16oz	Cooked rice
2 1/2 cups	156g / 5.5oz	Cubed cooked chicken
1 tablespoon	15ml	Chopped fresh parsley
1/4 cup	23g / 0.8oz	Slivered almonds - (optional)

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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