| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken, Main dish, Casseroles |
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
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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