Recipe - Creamy Chicken Casserole

2 tablespoon Unbleached flour
1 tablespoon Fatfree powdered milk
1 One fourth cup Skim milk at room
Temperature
One fourth teaspoon Salt
1/8 teaspoon Black pepper
One half teaspoon Marjoram
One half teaspoon Thyme
One half cup Celery cut or sliced up thin
One half cup Mushrooms cut or sliced up
1 tablespoon Chicken broth
1 cup Chicken broth
3 cup Rice cooked
2 One half cup Chicken* cooked/cubed
1 tablespoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip