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Low-Fat Chicken-Rice Casserole
| Ingredients | |||
| 1/3 | cup | flour | |
| 1 1/2 | teaspoon | salt | |
| 1/8 | teaspoon | pepper | |
| 1 | cup | chicken broth, non fat | |
| 1 1/2 | cup | milk, skim | |
| 1 1/2 | cup | rice, white or wild, cooked | |
| 2 | cup | chicken breasts, skinless, cooked | |
| 4 | oz | mushrooms | |
| 1/3 | cup | green bell pepper, chopped | |
| 1 | parsley, fresh, for garnish | ||
Directions: | |||
| Heat oven to 350 degrees. 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 (10x6x1.5), or 1 1/2-quart casserole. Bake uncovered 40 to 45 minutes. Sprinkle with snipped parsley. | |||
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