Ingredients
-
1/4
-
1/4
-
1/2
-
1 1/2
-
1/2
-
1
-
2
-
1/2
-
3
-
1
-
1
-
1
-
1/4
-
1
-
1
Directions
Hot Chicken Salad (Makeover – Light), 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 , Wow talk about yummy!! I make 1 and 1/2 times the recipe and baked in a 9×13 casserole dish Very good recipe and does not taste light at all We loved this and give it 5 stars all the way!!!, 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 Recipe #136060 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 !
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
in a Small Saucepan, Whisk Flour and Milk Until Smooth. |
|
3
Done
|
Bring to a Boil Over Medium Heat; Cook and Stir For 2 Minutes or Until Thickened. Remove from Heat. |
|
4
Done
|
in a Large Bowl, Whisk the Yogurt, Mayonnaise, Sour Cream, Lemon Juice, Onion and Salt Until Smooth. |
|
5
Done
|
Whisk in the Milk Mixture. |
|
6
Done
|
Stir in the Chicken, Celery, Water Chestnuts, Croutons and Almonds. |
|
7
Done
|
Spoon Into a 2 Quart Baking Dish Coated With Non-Stick Cooking Spray. |
|
8
Done
|
Cover and Bake For 25 Minutes. |
|
9
Done
|
Combine Bread Crumbs and Butter, Stir in Cheese, and Sprinkle Over Casserole. |
|
10
Done
|
Bake, Uncovered, 5-10 Minutes Longer or Until Heated Though and Cheese Is Melted. |
