2 Tbs flour
1 Tbs Non-fat powdered milk
1 1/4 c Skim milk
1/4 t salt and pepper
1/2 tsp dried leaf marjoram
1/2 tsp dried leaf thyme
1/2 c celery, thinly sliced
1/2 c sliced mushrooms
1 c chicken broth
1 Tbs chicken broth
3 c cooked rice
2 1/2 c ubed cooked chicken
1 Tbs chopped fresh parsley


Preheat oven to 350
Combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over med heat til sauce thickens, stirring constantly.
Add salt, pepper, marjoram and thyme, set aside.
Over low heat, cook celery and mushrooms in 1 tablespoon broth til tender.
Stir in rice, 1 c broth, chicken and sauce. Pour into a shallow casserole.

Sprinkle w/parsley
Bake, covered 35 minutes; remove lid and bake about 10 min longer or til bubbling.

Cal: 224, Fat: 2g

__________________