2 tb Corn-oil margarine 1/4 c Calorie-reduced mayonnaise

6 tb Unbleached flour 2 c Diced celery

1 1/4 c Defatted chicken stock 2 tb Chopped onion

1 c Non-fat milk 2 tb Freshly squeezed

lemon juice 1/2 ts Salt 2 c Cooked cooled rice

1/8 ts Garlic powder 1/4 c Sliced almonds

1/8 ts Freshly ground black pepper - toasted in preheated

4 c Cooked diced chicken - 350-degree oven

- without skin - 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. -----