Creamy Chicken Casserole

Main Dishes, <401 cal,

Per Serving Creamy Chicken Casserole
Makes: 6
Serving Size: 1 cup
Calories	305
Fat	10	g
Saturated Fat	2.6	g
Carbohydrate	25	g
Fiber	3	g
Sugars	4	g
Cholesterol	65	mg
Sodium	315	mg
Potassium	415	mg
Protein	27	g
Phosphorus	295	mg
Choices: Starch 1.5, Lean Meat 3, Fat 1

Ingredients

2	Tbsp.	non-hydrogenated margarine
1	Tbsp.	all-purpose flour
1 1/4	cups	1% milk
1/2	tsp.	each dried sage, marjoram, thyme
1/2	tsp.	kosher salt
1/4	tsp.	freshly ground black pepper
1 1/2	Tbsp.	olive oil, divided
1/2	cup	diced onion
1		garlic clove, minced
1	cup	sliced fresh button mushrooms
1/2	cup	diced celery
3	cups	skinless, cooked, cube white-meat chicken d
1 1/2	cups	cooked brown rice
1	cup	reduced-fat, low-sodium chicken broth

2/3	cup	dry whole wheat bread crumbs
1	Tbsp.	fresh grated parmesan cheese

Coat a large casserole dish with cooking spray. Preheat the oven to 350 degrees. In a medium saucepan, melt the margarine over medium heat. Add the flour and whisk until it is incorporated. Slowly add the milk, whisking constantly while cooking until the sauce has thickened. Add the sage, marjoram, thyme, salt, and black pepper to the sauce. Set aside.
In a large skillet, heat 1/2 Tbsp. of the olive oil over medium heat. Add the onion and sauté for 5 minutes. Add the garlic, mushrooms, and celery, and sauté for 4 to 5 minutes, just until the mushrooms have released their liquid. Drain any excess liquid.
Add the cooked chicken, cooked rice, chicken broth, and reserved sauce to the skillet. Mix well.
Pour the mixture into the prepared dish. Bake, uncovered, for 25 minutes.
In a small bowl, mix together the remaining olive oil, bread crumbs, and parmesan cheese. Sprinkle the bread crumb mixture over the casserole, and bake for 10 to 15 minutes more, until the bread crumbs are toasted.