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.