Makeover Chicken Artichoke Bake 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 (8 ounces) 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Makeover Chicken Artichoke Bake cont. 1 jar (2 ounces) diced pimientos, drained 1/4 teaspoon pepper 1 cup seasoned stuffing cubes 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Makeover Chicken Artichoke Bake minutes or until edges are bubbly and rice is tender. Yield: 6 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008