Creamy Chicken Casserole Low Cal, Low Fat

  • Prep Time: 15 mins
  • Total Time: 1 hrs
  • Servings: 6
  • Ingredients

  • 2tablespoonsall-purpose flour
  • 1tablespoonnon-fat powdered milk
  • 1 1/4 cupsskim milk
  • 1/4 teaspoonsalt
  • pepper
  • 1/2 teaspoondried leaf marjoram
  • 1/2 teaspoondried leaf thyme
  • 1/2 cupcelery, thinly sliced
  • 1/2 cupmushroom, Sliced
  • 1cupchicken broth
  • 1tablespoonchicken broth
  • 3cupsrice, Cooked
  • 2 1/2 cupschicken, cubed, cooked
  • 1tablespoonfresh parsley, Chopped
  • 1/4 cupslivered almonds(optional)
  • Directions

  • Preheat oven to 350°F.
  • In a medium saucepan, combine flour and powdered milk.
  • Slowly add skim milk, stirring to blend.
  • Cook over medium heat until sauce thickens, stirring constantly.
  • Add salt, pepper, marjoram and thyme, set aside.
  • In a large non-stick 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 a shallow casserole.
  • Sprinkle with parsley (and almonds).
  • Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling.
  • Serve immediately.
  • Reviews

  • “Wow! This was soooo delicious and easy to make! Thank you for posting : )”

  • “This was quite good, although we found it a little bland. Next time I would add a little more seasoning, maybe a few red pepper flakes to give it a little kick.Just made half a recipe and I used 2% milk with the non fat powdered milk and I used homemade turkey stock.It wasn’t as creamy as I had hoped but wasn’t dry either.thanks for posting a pleasant low fat casserole.”

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