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Creamy Chicken Casserole

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      Title: CREAMY CHICKEN CASSEROLE
 Categories: Poultry
      Yield: 6 Servings
 
      2 tb Unbleached flour
      1 tb Fat-free powdered milk
  1 1/4 c  Skim milk -- at room
           Temperature
    1/4 ts Salt
    1/8 ts Black pepper
    1/2 ts Marjoram
    1/2 ts Thyme
    1/2 c  Celery -- sliced thin
    1/2 c  Mushrooms -- sliced
      1 tb Chicken broth
      1 c  Chicken broth
      3 c  Rice -- cooked
  2 1/2 c  Chicken* -- cooked/cubed
      1 tb 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
 
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