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Makeover Chicken Artichoke Bake Recipe

Read Reviews (3)
4.25 3
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Our Test Kitchen made over Todd Richards' creamy casserole, slashing calories fat and sodium but keeping all the mouthwatering flavor his friends in West Allis, Wisconsin love.
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 45 min.
MAKES: 6 servings

Ingredients

  • 3 tablespoons King Arthur Unbleached 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

Nutritional Facts

1-1/3 cups equals 431 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 1,240 mg sodium, 52 g carbohydrate, 3 g fiber, 31 g protein.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Makeover Chicken Artichoke Bake in Light & Tasty December/January 2008, p7

Nutritional Facts

1-1/3 cups equals 431 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 1,240 mg sodium, 52 g carbohydrate, 3 g fiber, 31 g protein.

Reviews for Makeover Chicken Artichoke Bake(3)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Feb. 6, 2012

My family really liked this dish! I thought it was light, yet filling. I will definitely make it again!

MY REVIEW
Reviewed Feb. 20, 2009

Since I didn't have plain yogurt on hand, I used vanilla low-fat yogurt and ruined this expensive-to-make casserole

MY REVIEW
Reviewed Jan. 27, 2009

This was an excellent dish. I used cream of potato soup (low fat) instead of celery and it added another dimension the bake. I will make this again!

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