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Makeover Hot Chicken Salad

This hot chicken salad is one of my family’s favorites. This made-over version has all the satisfying comfort of my most-requested dish. —Eleanor Hein, Kirkland, Illinois
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    6 servings

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.
  • 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.
Nutrition Facts
3/4 cup: 323 calories, 15g fat (5g saturated fat), 78mg cholesterol, 592mg sodium, 19g carbohydrate (5g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 2-1/2 fat, 1 starch, 1 vegetable.

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