Printable | Taste of Home

Makeover Hot Chicken Salad

1-1/2 teaspoons all-purpose flour
1/2 cup fat-free milk
1/2 cup plain yogurt
1/4 cup reduced-fat mayonnaise
1/4 cup reduced-fat sour cream
1 tablespoon lemon juice
2 teaspoons grated onion
1/2 teaspoon salt
3 cups cubed cooked chicken breast
1 cup chopped celery
1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
1 cup seasoned salad croutons
1/4 cup slivered almonds, chopped and toasted
1 cup soft bread crumbs
1 tablespoon reduced-fat butter, melted
3/4 cup shredded reduced-fat cheddar cheese

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 the heat.
In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion

Printed from tasteofhome.com Jul 24, 2008

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Makeover Hot Chicken Salad cont.

and salt until smooth. Whisk in the milk mixture. Stir in the chicken, celery,
water chestnuts, croutons and almonds. Spoon into a 2-qt. baking dish coated
with cooking spray. Cover and bake at 350° for 25 minutes. Combine bread
crumbs and butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10
minutes longer or until heated through and cheese is melted.

Yield: 6 servings.