Much lighter chicken casserole

Yield: 6 servings

Measure Ingredient
2 tablespoons Corn-oil margarine
6 tablespoons Unbleached flour
1¼ cup Defatted chicken stock
1 cup Non-fat milk
½ teaspoon Salt
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.

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