Creamy Chicken Casserole Low Cal, Low Fat
Total Time: 1 hr
Preparation Time: 15 mins
Cook Time: 45 mins
Ingredients
- Servings: 6
- 2 tablespoons all-purpose flour
- 1 tablespoon non-fat powdered milk
- 1 1/4 cups skim milk
- 1/4 teaspoon salt
- pepper
- 1/2 teaspoon dried leaf marjoram
- 1/2 teaspoon dried leaf thyme
- 1/2 cup celery, thinly sliced
- 1/2 cup mushroom, sliced
- 1 cup chicken broth
- 1 tablespoon chicken broth
- 3 cups rice, cooked
- 2 1/2 cups chicken, cubed, cooked
- 1 tablespoon fresh parsley, chopped
- 1/4 cup slivered almonds (optional)
Recipe
- 1 preheat oven to 350°f.
- 2 in a medium saucepan, combine flour and powdered milk.
- 3 slowly add skim milk, stirring to blend.
- 4 cook over medium heat until sauce thickens, stirring constantly.
- 5 add salt, pepper, marjoram and thyme, set aside.
- 6 in a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender.
- 7 stir in rice, 1 cup broth, chicken and sauce.
- 8 pour into a shallow casserole.
- 9 sprinkle with parsley (and almonds).
- 10 bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.
- 11 serve immediately.
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