2 tbsp. corn oil butter
6 tbsp. unbleached flour
1 1/4 c. defatted chicken stock
1 c. non-fat milk
1/2 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. freshly ground black pepper
4 c. cooked diced chicken without the skin
1/4 c. calorie-reduced mayonnaise
2 c. diced celery
2 tbsp. chopped onion
2 tbsp. freshly squeezed lemon juice
2 c. cooked cooled rice
1/4 c. sliced almonds, toasted in 350 degree oven 8 to 10 minutes

Melt butter in a medium saucepan. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and non-fat milk. Using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper; continue to cook for 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 and bake at 350 degrees for 50 to 60 minutes until hot and bubbly. Makes about 7 cups, or six generous 1-cup servings.