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Recipe by: arindja
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See below ingredients and instructions of the recipe
2 tb Corn-oil margarine
6 tb Unbleached flour
1 1/4 c Defatted chicken stock
1 c Non-fat milk
1/2 ts Salt
1/8 ts Garlic powder
1/8 ts Freshly ground black pepper
4 c Cooked diced chicken
- without skin
1/4 c Calorie-reduced mayonnaise
2 c Diced celery
2 tb Chopped onion
2 tb Freshly squeezed lemon juice
2 c Cooked cooled rice
1/4 c Sliced almonds
- toasted in preheated
- 350-degree oven
- 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.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
English celebrity chef also known as The Naked Chef. BBC food television shows.
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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