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Chicken-Rice Casserole |
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Serves: 6
Print this Recipe
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 ounces)
1 1/2 cups cooked white rice or wild
1/3 cup chopped green bell peppers
1/4 cup slivered almonds
2 tablespoons chopped pimientos
1 (4-ounce) can mushrooms stems and pieces, drained
Parsley, if desired
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, 8x8x2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley.
1 Serving: Calories 280 (Calories from Fat 110); Fat 12g (Saturated 3g); Cholesterol 40mg; Sodium 520mg; Carbohydrate 25g (Dietary Fiber 1g); Protein 19g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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