Creamy Chicken Casserole

2 tablespoons all purpose flour
1-tablespoons non-fat powdered milk

1 1/4 cups skim milk
1/4 teaspoons salt
1 pepper to taste
1/2 teaspoons dried leaf marjoram
1/2 teaspoons dried leaf thyme
1/2 cups celery, thinly sliced
1/2 cups sliced mushrooms
1 cup chicken broth
1 tablespoons chicken broth
3 cups cooked rice
2 1/2 cups.
Cubed cooked chicken
1 tablespoons chopped fresh parsley
1/4 cups slivered almonds (optional)


Preheat oven to 350 degrees f. 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 (and almonds). Bake, covered 35 minutes, remove lid and bake about 10 minutes longer or until bubbling. Serve immediately.