Chicken and Rice Casserole Recipe

1/4 cup reduced fat margarine
1/3 cup all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups skim milk
1 cup reduced fat, reduced sodium chicken broth
2 cups chicken, cut into small pieces
1 1/2 cups cooked white rice
1/3 cup green bell pepper, chopped
1/4 cup slivered almonds
2 tablespoons chopped pimento
1 (4 ounce) can button mushrooms, drained
Heat oven to 350 degrees. Heat margarine in a small saucepan over medium heat.
Stir in flour, salt and pepper; cook till bubbly.
Stir in milk and broth, and heat until boiling.
Boil 1 minute and stir in remaining ingredients.
Pour into 2-quart casserole and bake uncovered 40-45 minutes.

Makes 4-6 Servings
Serving Size: 12 ounces

Nutrients per serving:
Calories: 269
Total fat: 10 grams
Saturated fat: 2 grams
Cholesterol: 41 mg
Sodium: 635 mg
Carbohydrate: 24 grams
Protein: 21 grams
Dietary fiber: 1 gram