1/4 c. butter
1/4 c. all purpose flour
1 pt. (2 c.) evaporated skim milk
1/2 tsp. salt
1/4 tsp. pepper
3 c. cubed, cooked chicken
1 c. chow mein noodles
1/2 c. sliced or slivered almonds (opt.)
1 (4 oz.) jar pimiento, drained
1 (4 oz.) can mushrooms, drained
1 c. celery, sliced
1 (8 oz.) can water chestnuts, drained
2/3 c. non fat mayonnaise mixed with 1 tbsp. lemon juice

Heat oven to 350 degrees. Have ready 2 quart casserole. Melt butter in saucepan over low heat. Add flour and stir. Let bubble, about 3 minutes, stirring often. Gradually stir in evaporated skim milk, stir and simmer until mixture thickens. Add salt and pepper. Remove from heat. Place remaining ingredients except sauce and mayonnaise in baking dish. Stir in mayonnaise, then white sauce. Bake 30 to 40 minutes or until hot and bubbly. 6 regular servings.