Yield: 6 servings
|2 tablespoons||Corn-oil margarine|
|6 tablespoons||Unbleached flour|
|1¼ cup||Defatted chicken stock|
|1 cup||Non-fat milk|
|⅛ teaspoon||Garlic powder|
|⅛ teaspoon||Freshly ground black pepper|
|4 cups||Cooked diced chicken without skin|
|¼ cup||Calorie-reduced mayonnaise|
|2 cups||Diced celery|
|2 tablespoons||Chopped onion|
|2 tablespoons||Freshly squeezed lemon juice|
|2 cups||Cooked cooled rice|
|¼ 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.