Chicken Casserole (Low Cal)

• 2 tablespoons light margarine
• 1 garlic clove, minced
• 6 tablespoons flour
• 1 14 cups chicken stock, defatted
• 1 cup skim milk
• 12 teaspoon salt
• 18 teaspoon pepper
• 4 cups cooked chicken breasts, diced
• 14 cup reduced-calorie mayonnaise
• 2 cups celery, diced
• 2 tablespoons onions, chopped
• 2 tablespoons lemon juice
• 2 cups rice, cooked and cooled

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.

light margarine, garlic, flour, chicken stock, milk, salt, pepper, chicken breasts, mayonnaise, celery, onions, lemon juice, rice

Taken from www.food.com/recipe/chicken-casserole-low-cal-159735 (may not work)