HOT CHICKEN SALAD (MAKEOVER - LIGHT)

Hot Chicken Salad (Makeover - Light) image

Provided by WI Cheesehead

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

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1/4 cup low-fat mayonnaise
1/4 cup low-fat sour cream
1/2 cup plain yogurt
1 1/2 teaspoons all-purpose flour
1/2 cup nonfat milk
1 tablespoon lemon juice
2 teaspoons grated onions
1/2 teaspoon salt
3 cups cooked chicken breasts, cubed
1 cup celery, chopped
1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped
1 cup seasoned croutons
1/4 cup slivered almonds, chopped and toasted
1 cup soft breadcrumbs
1 tablespoon butter, melted
3/4 cup low-fat cheddar cheese, shredded

Steps:

Preheat oven to 350°F.
In a small saucepan, whisk flour and milk until smooth.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat.
In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth.
Whisk in the milk mixture.
Stir in the chicken, celery, water chestnuts, croutons and almonds.
Spoon into a 2 quart baking dish coated with non-stick cooking spray.
Cover and bake for 25 minutes.
Combine bread crumbs and butter, stir in cheese, and sprinkle over casserole.
Bake, uncovered, 5-10 minutes longer or until heated though and cheese is melted.