Creamy chicken casserole lo cal~ lo fat

"Discover how to cook this poultry recipe. Poultry recipe for free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Poultry recipe, cooking tips and food recipe. Easy and quick meat recipe!"
Recipe by: djida

Rate this recipe (9 votes)

409 people have saved this recipe

click for zoom

Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Preheat oven to 350F. 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. Cal: 224, Fat: 2 g.