Ingredients

2 Tbsp. all purpose flour
1-1/4 C. skim milk
1 pepper to taste
1/2 tsp. dried leaf thyme
1/2 C. sliced mushrooms
1 Tbsp. chicken broth
2-1/2 C. cubed cooked chicken
1/4 C. slivered almonds (optional)
1 Tbsp. non-fat powdered milk
1/4 tsp. salt
1/2 tsp. dried leaf marjoram
1/2 C. celery, thinly sliced
1 C. chicken broth
3 C. cooked rice
1 Tbsp. chopped fresh parsley

Cooking Instructions

Preheat oven to 350. 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 Tbls. broth until tender. Stir in rice, 1 C. broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered for 35 minutes; remove lid and bake for about 10 minutes longer or until bubbling. Serve immediately.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)