I never tried this recipe but it sounded interesting. I reduced the fat and serving size from the orginal recipe.

Ingredients

2	cups cooked chicken
2	stalks celery, cut up and sautéed
1	medium onion, sautéed
10	oz frozen peas, defrosted
4	oz water chestnuts
1/2	cup reduced fat mayonnaise
2	tbsp lemon juice
1	tsp salt
1/4	tsp pepper
1/3	cup flour
2	cups fat free chicken broth
2	cups cooked rice
1	tbsp margarine
2	tbsp sliced almonds

Directions

1. Preheat over to 350º. Grease a 13x9x2 inch pan.
   
   
2. Combine onion, chicken, celery and uncooked peas in a large bowl. Stir in mayonnaise, salt & pepper. Mix well. Melt margarine in medium sauce pan. Stir in flour. Gradually add chicken broth. Stir until smooth and thick. Pour sauce over chicken mixture. Mix in rice. Spoon into pan. Put almonds all around top.
   
   
3. Bake 45 minutes. Fluff center when done.
   
   

Categories

Chicken, Main Dish, Kosher

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat Low in sugar