LOWFAT CHICKEN CASSEROLE

                     LOWFAT CHICKEN CASSEROLE



2 T. margarine

6 T. flour

1-1/4 c. defatted chicken stock

1 c. nonfat milk

1/2 t. salt

1/8 t. garlic powder

1/8 t. black pepper

4 c. cooked cubed chicken

1/4 c. lowfat mayonnaise

2 c. diced celery

2 T. chopped onion

2 T. lemon juice

2 c. cooked cooled rice

1/4 c. sliced toasted almonds


          Melt margarine, add flour and stir 1 minute.  Add stock

and milk and whisk until comes to boil.  Add seasonings and cook

1 minute.  Combine sauce with remaining ingredients except

almonds.  Pour into greased casserole.  Top with almonds.  Bake

at 350 degrees for 50 to 60 minutes.  Makes 6 generous servings.


                                              From:  Donna Kummer

                                     Date Entered:  June 22, 1991




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