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Features for "Much Lighter Chicken Casserole"
Served as main course. Non-vegetarian dish.
Ingredients for "Much Lighter Chicken Casserole" (Click here for measurement conversion) 2 Tablespoon Corn-oil Margarine
1/4 cup Calorie-reduced Mayonnaise
6 Tablespoon Unbleached Flour
2 cup Diced Celery
1 1/4 cup De-fatted Chicken stock
2 Tablespoon Chopped Onion
1 cup Non-fat Milk
2 Tablespoon Freshly squeezed
Lemon Juice
1/2 teaspoon Salt
2 cup Cooked cooled Rice
1/8 teaspoon Garlic powder
1/4 cup Sliced Almonds
1/8 teaspoon Freshly ground Black Pepper, toasted in preheated
4 cup Cooked diced Chicken, 350-degree oven without skin 8 to 10 minutes
Method for "Much Lighter Chicken Casserole"
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.
Comments
Serves: 6
Yields: 7 cups
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