Hot Chicken Salad (Makeover - Light)

Total Time
40mins
Prep 10 mins
Cook 30 mins

I went to a talk by a person from Taste of Home and she made some recipes that were "made over" to make it healthier and lower fat. This is one of them.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a small saucepan, whisk flour and milk until smooth.
  3. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat.
  4. In a large bowl, whisk the yogurt, mayonnaise, sour cream, lemon juice, onion and salt until smooth.
  5. Whisk in the milk mixture.
  6. Stir in the chicken, celery, water chestnuts, croutons and almonds.
  7. Spoon into a 2 quart baking dish coated with non-stick cooking spray.
  8. Cover and bake for 25 minutes.
  9. Combine bread crumbs and butter, stir in cheese, and sprinkle over casserole.
  10. Bake, uncovered, 5-10 minutes longer or until heated though and cheese is melted.
Most Helpful

Wow talk about yummy!! I make 1 and 1/2 times the recipe and baked in a 9x13 casserole dish. Very good recipe and does not taste light at all. We loved this and give it 5 stars all the way!!!

Lil Sis October 15, 2007

This was VERY tasty !! Had a neighbor who broke her arm while the grandchildren were spending a month, and started with 3 bought rotisserie chickens. Served with "Garlic Mashed Potatoes". There was SO MUCH left over, that this was a nice next step. Didn't really do all the lo-fat ingredients (fat tastes GOOD !), but the celery and water chestnut "crunch" was a pleasant side. I think DH and I enjoyed the leftovers as much as the original meal. Will be doing this again. Thanks, WI cheesehead !

NurseJaney August 07, 2007

I really loved this. It was moist and creamy and rich tasting without being fat heavy. The water chestnuts added a nice almost crispness when you got a piece on the fork and with the almonds there was a hint of the orient. All in all a very enjoyable dish that I know I'll make again.

Annacia April 19, 2007