---------- Recipe via Meal-Master (tm) v8.00

      Title: CREAMY CHICKEN CASSEROLE lo cal, lo fat
 Categories: Poultry, Main dish
      Yield: 6 servings

      2 tb All purpose flour                 1/2 c  Sliced mushrooms
      1 tb Non-fat powdered milk               1 c  Chicken broth
  1 1/4 c  Skim milk                           1 tb Chicken broth
    1/4 ts Salt                                3 c  Cooked rice
      1 ea Pepper to taste                 2 1/2 c  Cubed cooked chicken
    1/2 ts Dried leaf marjoram                 1 tb Chopped fresh parsley
    1/2 ts 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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