| 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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