Preheat oven to 350øF. 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.

Makes 6 servings.