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.
“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.”