Serving Size: 1 cup
Preparation Time: 20 minutes
Cooking Time: 35 to 40 minutes
Ingredients
2 Tbsp. margarine
1 Tbsp. all-purpose flour
1 1/4 cups 1% milk
1/2 tsp. each dried sage, marjoram, and thyme
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/2 cup diced onion
1 garlic clove, minced
1 cup sliced fresh button mushrooms
1/2 diced celery
3 cups skinless, cooked, cubed chicken
1 1/2 cups cooked brown rice
1 cup reduced-fat, lot-sodium chicken broth
2/3 cup dry whole wheat bread crumbs
1 Tbsp. fresh grated Parmesan cheese
Preparation
1. Coat a large baking dish with cooking spray. Preheat the oven to 350 degrees. In a medium saucepan, melt the margarine over medium heat. Add the flour and whisk until it is incorporated. Slowly add the milk, whisking constantly while cooking until the sauce has thickened. Add the sage, marjoram, thyme, salt, and pepper to the sauce. Set aside.
2. In a large skillet, heat 1/2 Tbsp. of the olive oil over medium heat. Add the onion and saute for 5 minutes. Add the garlic, mushrooms, celery, and saute for 4 to 5 minutes, just until the mushrooms have released their liquid. Drain any excess liquid.
3. Add the cooked chicken, cooked rice, chicken broth, and reserved sauce to the skillet. Mix well.
4. Pour the mixture into the prepared dish. Bake, uncovered, for 25 minutes.
5. In a small bowl, mix together the remaining olive oil, bread crumbs, and Parmesan cheese. Sprinkle the bread crumb mixture over the casserole, and bake for 10 to 15 minutes more, until the bread crumbs are toasted.
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