Recipe: Much Lighter Chicken Casserole

Title: Much Lighter Chicken Casserole
Categories: Poultry, Casseroles
Yield: 6 servings

2 tb Corn-oil margarine 1/4 c Calorie-reduced mayonnaise
6 tb Unbleached flour 2 c Diced celery
1 1/4 c Defatted chicken stock 2 tb Chopped onion
1 c Non-fat milk 2 tb Freshly squeezed lemon juice
1/2 ts Salt 2 c Cooked cooled rice
1/8 ts Garlic powder 1/4 c Sliced almonds
1/8 ts Freshly ground black pepper - toasted in preheated
4 c Cooked diced chicken - 350-degree oven
- without skin - 8 to 10 minutes

Melt margarine in medium saucepan. Add flour and stir over medium heat
1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk,
stir over medium heat until mixture comes to a boil. Add salt, garlic
powder and pepper; continue to cook 1 minute more.
In large mixing bowl, combine sauce with chicken, mayonnaise, celery,
onion, lemon juice and rice. Mix well and pour into a casserole sprayed
with non-stick vegetable coating. Top with toasted almonds. Bake in
preheated 350-degree oven 50 to 60 minutes until hot and bubbly. Makes
about 7 cups OR 6 (1-cup) servings.

NUTRITIONAL INFORMATION: Each serving contains approximately 399 calories;
83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium.

Printed in the June 20, 1991, issue of the Los Angeles Daily News.

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