Much Lighter Chicken Casserole

Recipe Ingredients

2 tablespoons	30ml	Corn-oil margarine
6 tablespoons	90ml	Unbleached flour
1 1/4 cups	296ml	Defatted chicken stock
1 cup	237ml	Non-fat milk
1/2 teaspoon	2.5ml	Salt
1/8 teaspoon	0.6ml	Garlic powder
1/8 teaspoon	0.6ml	Freshly ground black pepper
4 cups	250g / 8.8oz	Cooked diced chicken - without skin
1/4 cup	59ml	Calorie-reduced mayonnaise
2 cups	220g / 7.8oz	Diced celery
2 tablespoons	30ml	Chopped onion
2 tablespoons	30ml	Freshly squeezed lemon juice
2 cups	320g / 11oz	Cooked cooled rice
1/4 cup	23g / 0.8oz	Sliced almonds - toasted in preheated
350		Degree oven - 8 to 10 minutes

Recipe Instructions

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.

Source:
Mr. Food's Easy Cooking Magazine, Winter/Spring '98

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