Chicken Casserole (Low Cal) |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Healthy and yummy, this came from Cook It Light magazine. 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:
1. Melt margarine in medium-size saucepan, add garlic, and cook until it starts to sizzle.
2. Add the flour and stir 1-2 minutes, but do not brown.
3. Add the stock and milk very slowly, whisking to prevent lumps.
4. Whisk until mixture comes to a boil.
5. Add salt & pepper and cook for 1 minute more.
6. In a large mixing bowl, combine the sauce with the chicken, mayo, celery, onion, lemon juice, and rice.
7. Mix well and pour into a casserole dish sprayed with nonstick spray.
8. Cook until bubbly at 350 degrees, 50-60 minutes.
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