Low Fat Creamy Chicken Casserole

2 tablespoons all purpose flour
1 tablespoon nonfat powdered milk
1 1/4 cup skim milk
1/4 teaspoon salt
black pepper to taste
1/2 teaspoon dried leaf marjoram
1/2 teaspoon dried leaf thyme
1/2 cup thinly sliced celery
1/2 cup sliced mushrooms
1 cup chicken broth
1 tablespoon chicken broth
3 cups cooked rice
2 1/2 cups cubed cooked chicken
1 tablespoon chopped fresh parsley
1/4 cup slivered almonds, optional

Preheat oven to 350F.

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 nonstick 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 and almonds, if using.

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

Serves 6 to 8.