Chicken Casserole (Low Cal)

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

• Ready In: 1 hr 10 mins
• 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

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.