Category: Casserole

2 tbsp Corn-oil margarine

6 tbsp Unbleached flour

1 1/4 cup Defatted chicken stock

1 cup Non-fat milk

1/2 tsp Salt

1/8 tsp Garlic powder

1/8 tsp Freshly ground black pepper

4 cup Cooked diced chicken without skin

1/4 cup Calorie-reduced mayonnaise

2 cup Diced celery

2 tbsp Chopped onion

2 tbsp Freshly squeezed lemon juice

2 cup Cooked cooled rice

1/4 cup Sliced almonds toasted in preheated 350-degree oven 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.