2 tb Corn-oil margarine 1/4 c Calorie-reduced mayonnaise
6 tb Unbleached flour 2 c Diced celery
1 1/4 c Defatted chicken stock 2 tb Chopped onion
1 c Non-fat milk 2 tb Freshly squeezed
lemon juice 1/2 ts Salt 2 c Cooked cooled rice
1/8 ts Garlic powder 1/4 c Sliced almonds
1/8 ts Freshly ground black pepper – toasted in preheated
4 c Cooked diced chicken – 350-degree oven
– without skin – 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. —–