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Ingredientes
- 2 tsp All purpose flour
- 1 tsp Non-fat powdered lowfat milk
- 1 1/4 c. Skim lowfat milk
- 1/4 tsp Salt
- 1 x Pepper to taste
- 1/2 tsp Dry leaf marjoram
- 1/2 tsp Dry leaf thyme
- 1/2 c. Celery, thinly sliced
- 1/2 c. Sliced mushrooms
- 1 c. Chicken broth
- 1 tsp Chicken broth
- 3 c. Cooked rice
- 2 1/2 c. Cubed cooked chicken
- 1 tsp Minced fresh parsley
- 1/4 c. Slivered almonds (optional)
Direcciones
- Preheat oven to 350F. In a medium saucepan, combine flour and powdered lowfat milk. Slowly add in skim lowfat milk, stirring to blend. Cook over medium heat till sauce thickens, stirring constantly. Add in salt, pepper, marjoram and thyme, set aside. In a large non-stick 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 a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 min; remove lid and bake about 10 min longer or possibly till bubbling. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 284 | |
| Calories from Fat 102 | 36% |
| Total Fat 11.34g | 14% |
| Saturated Fat 3.07g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 237mg | 10% |
| Potassium 324mg | 9% |
| Total Carbs 26.63g | 7% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.07g | 2% |
| Protein 17.52g | 28% |
