Ingredients
- 350 ml skim milk
- 280 gr chicken breast (cooked halves)
- 180 gr rice (cooked)
- 240 ml chicken broth
- 55 gr butter
- 45 gr green bell pepper (chopped)
- 40 gr all purpose flour
- 40 gr mushrooms
- 4 gr salt
- 1 gr pepper
Heat oven to 350�. Melt metter in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased baking dish (10x
6x1.5 inch), or 1.5-quart casserole. Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley.
