Ingredients
- 350 gr rice (cooked)
- 350 gr cubed chicken (cooked)
- 300 ml skim milk
- 240 ml chicken broth
- 240 ml broth
- 50 gr celery
- 45 gr mushrooms (sliced)
- 32 gr slivered almonds
- 16 ml broth until tender
- 5 gr all purpose flour
- 5 gr non-fat powdered milk
- 5 ml chicken broth
- 1 gr salt
- 1 gr leaf thyme (dried)
- 1 gr parsley (chopped fresh)
- 1 gr 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.
