2 tb Margarine
6 tb Unbleached flour
1 1/4 c Defatted chicken stock
1 c Non-fat milk
1/2 ts Salt
1/8 ts Garlic powder
1/8 ts Black pepper; freshly ground
4 c Chicken; cooked, diced,
- skinless
1/4 c Calorie-reduced mayonnaise
2 c Celery; diced
2 tb Onion; chopped
2 tb Lemon juice; freshly squeezed
2 c Cooked rice; cooled
1/4 c Sliced almonds; toasted in
- preheated 350 F oven for
- 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 F oven 50 to 60 minutes
until hot and bubbly.
Per serving: 399 cal; 83 mg cholesterol; 17 g fat; 449 mg sodium
