Light And Hot Chicken Salad(Lo-Fat)

• 1 Tbsp. corn oil margarine
• 3 Tbsp. unbleached all-purpose flour
• 3/4 c. defatted chicken stock
• 1/2 c. nonfat milk
• 1/2 tsp. salt
• 1/8 tsp. garlic powder
• 1/8 tsp. freshly ground pepper
• 4 c. diced, cooked chicken, without skin
• 1/4 c. light mayonnaise
• 1 Tbsp. grated onion
• 2 c. chopped celery (about 3 stalks)
• 4 hard-cooked egg whites, chopped
• 2 Tbsp. fresh lemon juice
• 1 (2 oz.) jar sliced or diced pimento, drained
• 1 (8 oz.) can sliced water chestnuts, drained
• 2 oz. low-fat sharp Cheddar cheese, grated (about 1/2 c.)
• 1 oz. almonds, chopped and toasted (optional)

1. Melt margarine in a skillet. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir mixture over medium heat until it boils. Add salt, garlic powder and pepper; cook 1 minute more.
2. Combine the soup mixture with chicken, mayonnaise, onion, celery, egg whites, lemon juice, pimento and water chestnuts.
3. Place in a shallow 9 x 13-inch baking dish sprayed with nonstick vegetable spray. Sprinkle with cheese and nuts. Bake at 325u0b0 for 1 hour.
4. It is not necessary to refrigerate overnight. Serves 8.

corn oil margarine, flour, chicken stock, nonfat milk, salt, garlic powder, freshly ground pepper, chicken, light mayonnaise, onion, celery, egg whites, lemon juice, pimento, water chestnuts, lowfat sharp, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880584 (may not work)