Low-fat chicken-rice casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | All-Purpose Flour |
| 1½ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Nonfat chicken broth |
| 1½ | cup | Skim milk |
| 1½ | cup | Cooked Rice; White or Wild |
| 2 | cups | Chicken breasts without skin; cooked |
| 4 | ounces | Mushrooms |
| ⅓ | cup | Chopped green bell pepper |
Directions
Heat oven to 350 degrees F. In large saucepan, blend flour, salt and pepper. Stir in broth and milk. Stirring constantly, cook over low heat, until mixture is smooth and bubbly. Bring to boil and stir 1 minute. Stir in remaining ingredients.
Pour into ungreased baking dish (10x6x1½"), or 1½-quart casserole.
Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley.
Recipe By : Betty Crocker Cookbook - Page 307 Posted to Digest eat-lf.v096.n162 Date: Sun, 22 Sep 1996 12:26:44 -0400 From: "John M. Nardo M.D." <jnardo@...>