Creamy Chicken Casserole (low fat)
Yield
6 servingsPrep
5 minCook
1 hrsReady
1 hrsTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | tablespoons |
all-purpose flour
|
|
1 | tablespoon |
milk, skim, (non fat) powder
|
|
1 ¼ | cups |
milk, skim
|
|
¼ | teaspoon |
salt
|
|
1 | x |
black pepper
to taste |
* |
½ | teaspoon |
marjoram
dried |
* |
½ | teaspoon |
thyme
dried |
* |
½ | cup |
celery
thinly |
|
½ | cup |
mushrooms
sliced |
|
1 | cup |
chicken broth
|
|
1 | tablespoon |
chicken broth
|
|
3 | cups |
rice
cooked |
|
2 ½ | cups |
chicken
cooked, cubed |
|
1 | tablespoon |
parsley leaves
fresh |
|
¼ | cup |
almonds
slivered |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
all-purpose flour
|
|
15 | ml |
milk, skim, (non fat) powder
|
|
296 | ml |
milk, skim
|
|
1.3 | ml |
salt
|
|
1 | x |
black pepper
to taste |
* |
2.5 | ml |
marjoram
dried |
* |
2.5 | ml |
thyme
dried |
* |
118 | ml |
celery
thinly |
|
118 | ml |
mushrooms
sliced |
|
237 | ml |
chicken broth
|
|
15 | ml |
chicken broth
|
|
7.1E+2 | ml |
rice
cooked |
|
591 | ml |
chicken
cooked, cubed |
|
15 | ml |
parsley leaves
fresh |
|
59 | ml |
almonds
slivered |
* |
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.