Creamy Chicken Casserolepoultry 2 tablespoon unbleached flour 1 tablespoon fat-free powdered milk 1 1/4 cup skim milk -- at room 1 temperature 1/4 teaspoon salt 1/8 teaspoon black pepper 1/2 teaspoon marjoram 1/2 teaspoon thyme 1/2 cup celery -- sliced thin 1/2 cup mushrooms -- sliced 1 tablespoon chicken broth 1 cup chicken broth 3 cup rice -- cooked 2 1/2 cup chicken* -- cooked/cubed 1 tablespoon parsley Preheat oven at 350. Prepare a 2 quart casserole dish with cooking spray. In a saucepan, combine flour and powdered milk. Slowly add milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram, and thyme; set aside. I n a large 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 prepared casserole dish. Sprinkle with parsley. Bake, covered, 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Recipe By : No Red Meat |
