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Creamy Chicken Casserole (low fat)

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Recipe

A creamy chicken casserole that's low in calories and low in fat.

 

Yield

6 servings

Prep

5 min

Cook

1 hrs

Ready

1 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 tablespoons all-purpose flour
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1 tablespoon milk, skim, (non fat) powder
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1 ¼ cups milk, skim
¼ teaspoon salt
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1 x black pepper
to taste
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½ teaspoon marjoram
dried
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½ teaspoon thyme
dried
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½ cup celery
thinly
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½ cup mushrooms
sliced
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1 cup chicken broth
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1 tablespoon chicken broth
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3 cups rice
cooked
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2 ½ cups chicken
cooked, cubed
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1 tablespoon parsley leaves
fresh
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¼ cup almonds
slivered
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Ingredients

Amount Measure Ingredient Features
3E+1 ml all-purpose flour
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15 ml milk, skim, (non fat) powder
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296 ml milk, skim
1.3 ml salt
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1 x black pepper
to taste
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2.5 ml marjoram
dried
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2.5 ml thyme
dried
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118 ml celery
thinly
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118 ml mushrooms
sliced
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237 ml chicken broth
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15 ml chicken broth
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7.1E+2 ml rice
cooked
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591 ml chicken
cooked, cubed
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15 ml parsley leaves
fresh
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59 ml almonds
slivered
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Directions

Preheat oven to 350℉ (180℃).

In a medium saucepan, combine flour and powdered milk.

Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly.

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

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

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

Pour into a shallow casserole.

Sprinkle with parsley (and almonds).

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

Serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 263g (9.3 oz)
Amount per Serving
Calories 49510% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 252mg 10%
Total Carbohydrate 27g 27%
Dietary Fiber 1g 6%
Sugars g
Protein 54g
Vitamin A 2% Vitamin C 3%
Calcium 11% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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