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Makeover Hot Chicken Salad

 Makeover Hot Chicken Salad
Comforting casseroles get high ranks in Eleanor Hein’s kitchen in Kirkland, Illinois. “This hot chicken salad is one of my family’s favorites,” she writes. Our makeover team took out many of the heavy ingredients and replaced them with smaller amounts of less-fat counterparts. This made-over version has all the satisfying comfort of Eleanor’s most-requested dish.
6 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 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

Directions

  • 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 and salt until smooth. Whisk in the milk mixture. Stir
  • in the chicken, celery, water chestnuts, croutons and almonds.

2 of 2

Makeover Hot Chicken Salad (continued)

Directions (continued)

  • 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.
Nutritional Facts: 3/4 cup equals 323 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 592 mg sodium, 19 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.