Light And Hot Chicken Salad(Lo-Fat) - cooking recipe

Ingredients

1 Tbsp. corn oil margarine
3 Tbsp. unbleached all-purpose flour
3/4 c. defatted chicken stock
1/2 c. nonfat milk
1/2 tsp. salt
1/8 tsp. garlic powder
1/8 tsp. freshly ground pepper
4 c. diced, cooked chicken, without skin
1/4 c. light mayonnaise
1 Tbsp. grated onion
2 c. chopped celery (about 3 stalks)
4 hard-cooked egg whites, chopped
2 Tbsp. fresh lemon juice
1 (2 oz.) jar sliced or diced pimento, drained
1 (8 oz.) can sliced water chestnuts, drained
2 oz. low-fat sharp Cheddar cheese, grated (about 1/2 c.)
1 oz. almonds, chopped and toasted (optional)

Preparation

Melt margarine in a skillet. Add flour and stir over medium heat for 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir mixture over medium heat until it boils. Add salt, garlic powder and pepper; cook 1 minute more.
Combine the soup mixture with chicken, mayonnaise, onion, celery, egg whites, lemon juice, pimento and water chestnuts.
Place in a shallow 9 x 13-inch baking dish sprayed with nonstick vegetable spray. Sprinkle with cheese and nuts. Bake at 325\u00b0 for 1 hour.
It is not necessary to refrigerate overnight. Serves 8.