Recipe for Much Lighter Chicken Casserole 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
2 tbl Corn-oil margarine
6 tbl Unbleached flour
1/4 cup Defatted chicken stock
1 cup Non-fat milk
1/2 tsp Salt
1/8 tsp Garlic powder
1/8 tsp Freshly ground black pepper
4 cup Cooked diced chicken without skin
1/4 cup Calorie-reduced mayonnaise
2 cup Diced celery
2 tbl Chopped onion
2 tbl Freshly squeezed lemon juice
2 cup Cooked cooled rice
Instructions:
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.

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