---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Much Lighter Chicken Casserole
  Categories: Poultry, Casseroles
       Yield: 6 servings
  
       2 tb Corn-oil margarine                1/4 c  Calorie-reduced mayonnaise
       6 tb Unbleached flour                    2 c  Diced celery
   1 1/4 c  Defatted chicken stock              2 tb Chopped onion
 	    1 c  Non-fat milk			     2 tb Freshly squeezed lemon
      juice
     1/2 ts Salt                                2 c  Cooked cooled rice
     1/8 ts Garlic powder                     1/4 c  Sliced almonds
     1/8 ts Freshly ground black pepper              - toasted in preheated
       4 c  Cooked diced chicken                     - 350-degree oven
            - without skin                           - 8 to 10 minutes
  
      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.  Makes
   about 7 cups OR 6 (1-cup) servings.
   
   NUTRITIONAL INFORMATION:  Each serving contains approximately 399 calories;
   83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium.
   
   Printed in the June 20, 1991, issue of the Los Angeles Daily News.
  
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