| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | 6 | Servings | ||
INGREDIENTS
| 2 | tb | Unbleached flour |
| 1 | tb | Fat-free powdered milk |
| 1 1/4 | c | Skim milk — at room |
| Temperature | ||
| 1/4 | ts | Salt |
| 1/8 | ts | Black pepper |
| 1/2 | ts | Marjoram |
| 1/2 | ts | Thyme |
| 1/2 | c | Celery — sliced thin |
| 1/2 | c | Mushrooms — sliced |
| 1 | tb | Chicken broth |
| 1 | c | Chicken broth |
| 3 | c | Rice — cooked |
| 2 1/2 | c | Chicken* — cooked/cubed |
| 1 | tb | Parsley |
INSTRUCTIONS
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
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