Ingredients
- 3 c rice (cooked)
- 2 1/2 c cubed chicken (cooked)
- 1 1/4 c skim milk
- 1 c chicken broth
- 1 cup broth
- 1/2 c celery
- 1/2 c mushrooms (sliced)
- 1/4 c slivered almonds
- 1 tablespoon broth until tender
- 2 t all purpose flour
- 1 t non-fat powdered milk
- 1 t chicken broth
- 1/4 t salt
- 1/2 t leaf thyme (dried)
- 1 t parsley (chopped fresh)
- 1/2 t leaf marjoram (dried)
Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g.
