Creamy Chicken Casserole Low Cal, Low Fat |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
|
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 almonds (optional) |
Directions:
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.
|
|