2 tbsp. all-purpose flour
1 tbsp. non-fat powdered milk
1 1/4 c. skim milk
1/4 tsp. salt
Pepper to taste
1/2 tsp. dried leaf marjoram
1/2 tsp. dried leaf thyme
1/2 c. celery, thinly sliced diagonally
1/2 c. fresh sliced mushrooms
1 c. plus 1 tbsp. chicken broth
3 c. cooked rice
2 1/2 c. cubed, cooked chicken
1 tbsp. chopped fresh parsley

Preheat oven to 350 degrees. 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.

Bake covered, 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Yield: 6 servings.