Chicken Artichoke Bake
The first time Todd Richards tasted creamy Chicken Artichoke Bake, at a friend’s party in West Allis, Wisconsin, he recalls, “Everyone just loved it and went for seconds.”
Always on the lookout for great party fare, Todd called his friend for the recipe the next day. “I couldn’t believe how easy it was,” he says.
“It comes together in no time flat, and it’s perfect on a buffet when entertaining.”
But the moist and delicious casserole was so high in fat and sodium, Todd felt a little guilty serving it.
“If someone could just figure out a way to lighten up this casserole without losing the comforting flavor,” he wrote us, “I’d really like to hear about it.”
Our makeover team began by replacing some of the heavier ingredients, such as the soup and mayonnaise, with smaller amounts of reduced-fat or lower-sodium counterparts. Because lighter products don’t always lend a creamy texture, the team used a thickened milk mixture and yogurt to make up the difference.
Next, cubed chicken breast took the place of white and dark chicken meat for a lighter dish our home economists could approve. The result? Makeover Chicken Artichoke Bake has around a third fewer calories and about a fourth the original’s fat grams per serving. Now that’s one guilt-free entree we can all celebrate this season!