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1/4 cup reduced-fat margarine
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups skim milk
1 cup chicken broth
2 cups cut-up cooked chicken or turkey (about 10
1 1/2 cups cooked white rice
1 1/2 cups cooked wild rice
1/3 cup chopped green bell pepper
1/4 cup slivered almonds
2 tablespoons chopped pimiento
1 (4 ounces) can mushroom stems and pieces — drained
Parsley — if desired
Procedures: Heat oven to 350?. Heat margarine in 2-quart saucepan over medium heat.
Stir in flour, salt, and pepper. Cook, stirring constantly, until bubbly;
remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly
. Boil and stir 1 minute. Stir in remaining ingredients. Pour
into ungreased 2-quart casserole or square baking dish, 8 ? 8 ? 2 inches.
Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley.
Keywords: Chicken-Rice Casserole