Chicken Casserole (Low Cal)

Name: Chicken Casserole (Low Cal)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 2 tablespoons light margarine; 1 garlic clove, minced; 6 tablespoons flour; 1 1/4 cups chicken stock, defatted; 1 cup skim milk; 1/2 teaspoon salt; 1/8 teaspoon pepper; 4 cups cooked chicken breasts, diced; 1/4 cup reduced-calorie mayonnaise; 2 cups celery, diced; 2 tablespoons onions, chopped; 2 tablespoons lemon juice; 2 cups rice, cooked and cooled

Submitted by wife2abadge

"Healthy and yummy, this came from Cook It Light magazine."

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Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 6

ingredients

2 tablespoons light margarine
1 garlic clove, minced
6 tablespoons flour
1 ¹⁄₄ cups chicken stock, defatted
1 cup skim milk
¹⁄₂ teaspoon salt
¹⁄₈ teaspoon pepper
4 cups cooked chicken breasts, diced
¹⁄₄ cup reduced-calorie mayonnaise
2 cups celery, diced
2 tablespoons onions, chopped
2 tablespoons lemon juice
2 cups rice, cooked and cooled

directions

Melt margarine in medium-size saucepan, add garlic, and cook until it starts to sizzle.
Add the flour and stir 1-2 minutes, but do not brown.
Add the stock and milk very slowly, whisking to prevent lumps.
Whisk until mixture comes to a boil.
Add salt & pepper and cook for 1 minute more.
In a large mixing bowl, combine the sauce with the chicken, mayo, celery, onion, lemon juice, and rice.
Mix well and pour into a casserole dish sprayed with nonstick spray.
Cook until bubbly at 350 degrees, 50-60 minutes.