MAKEOVER CHICKEN ARTICHOKE BAKE

Makeover Chicken Artichoke Bake image

We made over Todd Richards' creamy casserole, slashing calories fat and sodium but keeping all the mouthwatering flavor his friends in West Allis, Wisconsin, love. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 16

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Ingredients

3 tablespoons all-purpose flour
1 teaspoon sodium-free chicken bouillon granules
1-1/3 cups fat-free milk
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
1 cup plain yogurt
1/3 cup reduced-fat mayonnaise
3 cups cubed cooked chicken breast
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (8 ounces) sliced water chestnuts, drained
1 package (6 ounces) long grain and wild rice mix
1 cup sliced fresh mushrooms
1 medium onion, finely chopped
1 celery rib, finely chopped
1 jar (2 ounces) diced pimientos, drained
1/4 teaspoon pepper
1 cup seasoned stuffing cubes

Steps:

In a small saucepan, combine the flour, bouillon and milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl., Stir in the soup, yogurt and mayonnaise until blended. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, celery, pimientos and pepper. , Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly and rice is tender.

Nutrition Facts : Calories 431 calories, Fat 11g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 1240mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 3g fiber), Protein 31g protein.