Creamy Chicken Casserole Low Cal Low Fat

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Steps

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Preheat oven to 350f.

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In a medium saucepan , combine flour and powdered milk.

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Slowly add skim milk , stirring to blend.

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Cook over medium heat until sauce thickens , stirring constantly.

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

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

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

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Pour into a shallow casserole.

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Sprinkle with parsley.

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Bake , covered 35 minutes.

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Remove lid and bake about 10 minutes longer or until bubbling.

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Serve immediately.

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Ingredients

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all-purpose flour, non-fat powdered milk, skim milk, salt, pepper, dried leaf marjoram, dried leaf thyme, celery, mushroom, chicken broth, rice, chicken, fresh parsley, slivered almonds