Creamy Chicken Casserole Low Cal, Low Fat

• all-purpose flour↗2 tablespoons
• non-fat powdered milk↗1 tablespoon
• skim milk↗1 1⁄4 cups
• salt↗1⁄4 teaspoon
• pepper↗
• dried leaf marjoram1⁄2 teaspoon
• dried leaf thyme↗1⁄2 teaspoon
• celery, thinly sliced↗1⁄2 cup
• mushroom, Sliced↗1⁄2 cup
• chicken broth↗1 cup
• chicken broth↗1 tablespoon
• rice, Cooked↗3 cups
• chicken, cubed, cooked↗2 1⁄2 cups
• fresh parsley, Chopped↗1 tablespoon
• slivered almonds (optional)↗1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350°F.

2. 2

   In a medium saucepan, combine flour and powdered milk.

3. 3

   Slowly add skim milk, stirring to blend.

4. 4

   Cook over medium heat until sauce thickens, stirring constantly.

5. 5

   Add salt, pepper, marjoram and thyme, set aside.

6. 6

   In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender.

7. 7

   Stir in rice, 1 cup broth, chicken and sauce.

8. 8

   Pour into a shallow casserole.

9. 9

   Sprinkle with parsley (and almonds).

10. 10

    Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.

11. 11

    Serve immediately.