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Ingredientes
- 2 Tbsp. Unbleached flour
- 1 Tbsp. Fat-free powdered lowfat milk
- 1 1/4 c. Skim lowfat milk -- at room Temperature
- 1/4 tsp Salt
- 1/8 tsp Black pepper
- 1/2 tsp Marjoram
- 1/2 tsp Thyme
- 1/2 c. Celery -- sliced thin
- 1/2 c. Mushrooms -- sliced
- 1 Tbsp. Chicken broth
- 1 c. Chicken broth
- 3 c. Rice -- cooked
- 2 1/2 c. Chicken* -- cooked/cubed
- 1 Tbsp. Parsley
Direcciones
- Preheat oven at 350. Prepare a 2 qt casserole dish with cooking spray.
- In a saucepan, combine flour and powdered lowfat milk. Slowly add in lowfat milk, stirring to blend. Cook over medium heat till sauce thickens, stirring constantly.
- Add in salt, pepper, marjoram, and thyme; set aside. I n a large skillet over low heat, cook celery and mushrooms in 1 Tbsp. broth till tender.
- Stir in rice, 1 c. broth, chicken, and sauce. Pour into prepared casserole dish. Sprinkle with parsley. Bake, covered, 35 min; remove lid and bake about 10 min longer or possibly till bubbling.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 256g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 94 | 33% |
| Total Fat 10.48g | 13% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 243mg | 10% |
| Potassium 325mg | 9% |
| Total Carbs 27.87g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.25g | 2% |
| Protein 17.51g | 28% |
