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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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From the 1995 Heart Healthy Cookbook of delicious healthy recipes, Edina, MN. Ingredients:
2 tablespoons butter or 2 tablespoons acceptable margarine |
2 tablespoons all-purpose flour |
2 teaspoons wyler's very low-sodium instant chicken bouillon granules |
1 cup skim milk |
1 teaspoon nonstick cooking spray |
2 cups cooked brown rice or 2 cups cooked white rice |
1 (16 ounce) package frozen vegetables, thawed (peas and carrots are always good) |
1 lb fresh mushrooms, sliced |
8 ounces cooked and sliced skinless chicken or 8 ounces cooked and sliced skinless turkey |
4 ounces low-fat cheddar cheese or 4 ounces part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350 degrees.
2. In a small saucepan over medium heat, melt butter.
3. Sprinkle in flour and stir until bubbly.
4. Add instant bouillon and milk, stirring until thickened; set aside.
5. Coat a 9x13 inch baking dish with cooking spray.
6. layer in baking dish: rice, frozen vegetables, mushrooms, chicken or turkey, and cheese.
7. Ladle white sauce over top.
8. Bake for 30 minutes- Serve hot.
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