2 T. margarine
10 oz mushrooms, sliced
1 1/2 T. flour
1/2 c. chicken broth, reduced sodium
1/2 half and half, fat free
2 c. water
2 T. parsley, dried
1/2 t. salt
1/4 t. pepper
2 c. rice, brown, instant uncooked
2 c. chicken, chopped (1/2 rotisserie)
cooking spray
2 T. Parmesan cheese
Preheat the oven to 350F. In a large skillet, heat the margarine over medium high until just melted. Add the mushrooms and cook. Stirring occasionally, until softened about 5 minutes. Sprinkle the flour on top and stir for 1 minute. Stir in the broth and cream; simmer. Stir occasionally until slightly thickened, about 3 minutes. Stir in 2 C. water, parsley, salt and pepper. Spray a 9x13 pan and spread the rice in an even layer; top with chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 35 minutes. Remove the foil, sprinkle with Parmesan cheese, and bake for 5 minutes.
Makes 7-1 c. servings.
Nutrition Information: 210 calories; 6 g fat; 35 mg cholesterol; 220 mg sodium; 24 g carbohydrates; 1 g fiber; 16 g protein.