Creamy chicken casserole lo cal, lo fat Recipe

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Creamy chicken casserole lo cal, lo fat

Artist:	_	Yield:	6
Categories:	Casseroles, Chicken, Entrees, Exotic, Poultry	Rating:	0
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Ingredients:

2	tbsp	All purpose flour
1 1/4	cup	Skim milk
1		Pepper to taste
1/2	tsp	Dried leaf thyme
1/2	cup	Sliced mushrooms
1	tbsp	Chicken broth
2 1/2	cup	Cubed cooked chicken
1/4	cup	Slivered almonds (optional)
1	tbsp	Non-fat powdered milk
1/4	tsp	Salt
1/2	tsp	Dried leaf marjoram
1/2	cup	Celery, thinly sliced
1	cup	Chicken broth
3	cup	Cooked rice
1	tbsp	Chopped fresh parsley

Procedures:

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.
12	Cal: 224, fat: 2 g