Title: Much Lighter Chicken Casserole
Categories: Poultry Casserole
Yield: 6 Servings

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

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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