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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
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

Printed from tasteofhome.com Nov 19, 2008

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Makeover Chicken Artichoke Bake cont.

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.

Yield: 6 servings.