Creamy Chicken Casserole Low Cal, Low Fat

Ingredients

• 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 almond (optional)

Directions

1. 1

   Preheat oven to 350°F.

2. 2

   In a medium saucepan, combine flour and powdered milk.

3. 3

   Slowly add skim milk, stirring to blend.

4. 4

   Cook over medium heat until sauce thickens, stirring constantly.

5. 5

   Add salt, pepper, marjoram and thyme, set aside.

6. 6

   In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender.

7. 7

   Stir in rice, 1 cup broth, chicken and sauce.

8. 8

   Pour into a shallow casserole.

9. 9

   Sprinkle with parsley (and almonds).

10. 10

    Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.

11. 11

    Serve immediately.