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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 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.
Ingredients:
2 Tablespoon(s) Corn-oil margarine
6 Tablespoon(s) Unbleached flour
1 1/4 Cup(s) Defatted chicken stock
1 Cup(s) Non-fat milk
1/2 Teaspoon(s) Salt
1/8 Teaspoon(s) Garlic powder
1/8 Teaspoon(s) Freshly ground black pepper
4 Cup(s) Cooked diced chicken
1/4 Cup(s) Calorie-reduced mayonnaise
2 Cup(s) Diced celery
2 Tablespoon(s) Chopped onion
2 Tablespoon(s) Freshly squeezed lemon juice
2 Cup(s) Cooked cooled rice
1/4 Cup(s) Sliced almonds |
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