Low-Fat Chicken-Rice Casserole

• 13 cup flour, all-purpose
• 1 1/2 teaspoon salt
• 18 teaspoon black pepper
• 1 cup chicken broth non fat
• 1 1/2 cup milk skim
• 1 1/2 cup rice white or wild, cooked
• 2 cups chicken breasts skinless, cooked
• 4 ounces mushrooms
• 13 cup green bell peppers chopped
• 1 x parsley leaves fresh, for garnish

1. Heat oven to 350F (180C).
2. In large saucepan, blend flour, salt and pepper.
3. Stir in broth and milk.
4. Stirring constantly, cook over low heat, until mixture is smooth and bubbly.
5. Bring to boil and stir 1 minute.
6. Stir in remaining ingredients.
7. Pour into ungreased baking dish (10x6x1.5), or 1 1/2-quart casserole.
8. Bake uncovered 40 to 45 minutes.
9. Sprinkle with snipped parsley.

flour, salt, black pepper, chicken broth non fat, milk, rice, chicken breasts skinless, mushrooms, green bell peppers, parsley

Taken from recipeland.com/recipe/v/low-fat-chicken-rice-casserole-1738 (may not work)