Ingredients Jump to Instructions ↓

  1. 2 tb All purpose flour

  2. 1 tb Chopped fresh parsley

  3. 2 1/2c Cubed cooked chicken

  4. 3 c Cooked rice

  5. 1 tb Chicken broth

  6. 1 c Chicken broth

  7. 1/2c Sliced mushrooms

  8. 1/2c Celery, thinly sliced

  9. 1/2ts Dried leaf thyme

  10. 1/2ts Dried leaf marjoram

  11. 1 Pepper to taste

  12. 1/4ts Salt

  13. 1 1/4c Skim milk

  14. 1 tb Non-fat powdered milk

  15. 1/4c Slivered almonds

Instructions Jump to Ingredients ↑

  1. + Directions : 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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