Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

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