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Creamy Chicken Casserole

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Chicken Casserole Recipes

This chicken casserole gets all its flavor from all the wonderful herbs and spices in the recipe. Don't be intimidated by the long ingredient list, this one comes together quickly!

Serves: 6

Cooking Time: 45 min

Ingredients
  • 2 tablespoons all-purpose flour
  • 1 1/4 cups skim milk
  • 1/2 teaspoon dried leaf thyme
  • 1/2 cup mushrooms, sliced
  • 1 tablespoon chicken broth
  • 2 1/2 cups chicken, cooked and cubed
  • 1/4 cup almonds, slivered (optional)
  • 1 tablespoon non-fat powdered milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried leaf marjoram
  • 1/2 cup celery, thinly sliced
  • 1 cup chicken broth
  • 3 cups cooked rice
  • 1 tablespoon fresh parsley, chopped
Instructions
  1. Preheat oven to 350degrees F.
     
  2. 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.
     
  3. 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.
     
  4. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.

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