Creamy Chicken Casserole
Ingredients 2 tablespoons flour 1 tablespoon Nonfat Dry Milk 1 1/4 cups milk 1/4 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon marjoram 1/2 teaspoon thyme 1/2 cup celery, sliced 1/2 cup mushroom, sliced 1 tablespoon chicken broth 3 cups rice, cooked 1 cup chicken broth 2 1/2 cups chicken, cooked and diced 1 tablespoon parsley, chopped 1/4 cup slivered almonds Directions In a medium saucepan, combine flour and powdered milk. Slowly add milk; stirring to blend. Cook over medium heat until the sauce thickens; stirring constantly. Add salt, pepper, marjoram, and thyme; set aside. In a large skillet, over low heat, cook sliced celery and sliced mushrooms in 1 tablespoon chicken broth until tender. Stir in previously cooked rice, 1 cup chicken broth, cooked, diced chicken and sauce. Pour into a baking dish and sprinkle with chopped parsley and slivered almonds. Bake, covered at 325 degrees, for 35 minutes; remove the cover and bake about 10 minutes longer, or until bubbling. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
