Much Lighter Chicken Casserole

Directions

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.