Much lighter chicken casserole

Main Ingredient: Poultry Chicken
Course: Casseroles Various Main Dishes
Yield:

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.