Much Lighter Chicken Casserole

Ingredients

2 Tbs. corn-oil margarine
¼ c. reduced-calorie mayonnaise
6 Tbs. unbleached flour
2 c. celery diced
1 ¼ c. defatted chicken stock
2 Tbs. chopped onion
1 c. non-fat milk
2 Tbs. freshly squeezed lemon juice
½ tsp. salt
2 c. cooked rice, cooled
⅓ tsp. garlic powder
¼ c. sliced almonds, toasted in
⅛ tsp. freshly ground black pepper
350° oven for 8-10 min
4 c. skinless cooked chicken, diced

Directions

Melt margarine in a medium saucepan. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and non-fat milk. Using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper; continue to cook for 1 minute more. In large mixing bowl, combine sauce with chicken, mayo, celery, onion, lemon juice and rice. Mix well and pour into a casserole dish sprayed with non-stick vegetable coating. Top with toasted almonds and bake at 350° for 50-60 minutes until hot and bubbly. Makes about 7 cups, or six generous 1-cup servings.