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Makeover Hot Chicken Salad

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

  • 1. 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.
  • 2. 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.
  • 3. Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
  • 4. 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.

Reviews

Average Rating:
  • roach808
    Oct 31, 2010

    I was excited about it - my boyfriend wasn't. So, we tried it. We didn't have any celery, so we left that out and that meant the only thing with texture was the water chestnuts and they stuck out pretty sorely. The flavor was sadly unremarkable.

  • cprice542
    Dec 31, 1969

    Great!

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