Creamy Chicken Casserole Lo Cal, Lo Fat Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 T: All purpose flour,
1 T: Non-fat powdered milk,
1 1/4 cup: Skim milk,
1/4 t: Salt,
1 each: Pepper to taste,
1/2 t: Dried leaf marjoram,
1/2 t: Dried leaf thyme,
1/2 cup: Celery, thinly sliced
1/2 cup: Sliced mushrooms,
1 cup: Chicken broth,
1 T: Chicken broth,
3 cup: Cooked rice,
2 1/2 cup: Cubed cooked chicken,
1 T: Chopped fresh parsley,
1/4 cup: Slivered almonds, optional
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.
Source from luhu.jp
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.
Source from luhu.jp