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Much Lighter Chicken Casserole Recipe
   
Recipe Categories: Casseroles   |   Chicken Recipes
Yield: 6 Servings
 
Ingredients
  2  tb Corn-oil 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 Freshly ground black pepper  
  4  c Cooked diced chicken without skin  
  1/4  c Calorie-reduced mayonnaise  
  2  c Diced celery  
  2  tb Chopped onion  
  2  tb Freshly squeezed lemon juice  
  2  c Cooked cooled rice  
  1/4  c Sliced almonds toasted in preheated 350-degree oven 8 to 10 minutes  
 
Instructions
 
  1. 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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