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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