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Much lighter chicken casserole

Much lighter chicken casserole
Main Ingredient: Poultry Chicken

Course: Casseroles Various Main Dishes

Yield:

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Much lighter chicken casserole ingredients

  • 2 T Corn-oil margarine
  • 6 T unbleached flour
  • 1 1⁄4 c Defatted chicken stock
  • 1 c Non-fat Milk
  • 1⁄2 t Salt
  • 1⁄8 t garlic Powder
  • 1⁄8 t Freshly ground black pepper
  • 4 c Cooked diced chicken
  • - without skin
  • 1⁄4 c Calorie-reduced mayonnaise
  • 2 c Diced celery
  • 2 T Chopped onion
  • 2 T Freshly squeezed lemon juice
  • 2 c Cooked cooled rice
  • 1⁄4 c sliced almonds
  • - toasted in preheated
  • - 350-degree oven
  • - 8 to 10 minutes

Cooking Much lighter chicken casserole

1. Melt margarine in medium saucepan.
2. Add flour and stir over medium heat 1 minute.
3. Do not brown.
4. Add chicken stock and milk.
5. Using a wire whisk, stir over medium heat until mixture comes to a boil.
6. Add salt, garlic powder and pepper; continue to cook 1 minute more.
7. In large mixing bowl, combine sauce with chicken, mayonnaise, celery, onion, lemon juice and rice.
8. Mixi well and pour into a casserole sprayed with non-stick vegetable coating.
9. Top with toasted almonds.
10. Bakei in preheated 350°F oven 50 to 60 minutes until hot and bubbly.
11. Makes about 7 cups or 6 (1-cup) servings.
12. nutritional information: each serving contains approximately 399 calories; 83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium.
13. printed in the june 20, 1991, issue of the los angeles daily news.


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