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."
 
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Ready In:
40mins
Ingredients:
16
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • 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 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 quart baking dish coated with non-stick cooking spray.
  • Cover and bake for 25 minutes.
  • Combine bread crumbs and butter, stir in cheese, and sprinkle over casserole.
  • Bake, uncovered, 5-10 minutes longer or until heated though and cheese is melted.

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Reviews

  1. 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!!!
     
  2. 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 !
     
  3. 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.
     
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RECIPE SUBMITTED BY

I am a Christian wife and mother of 3 kids. Since my DH's high cholesterol, we've been eating better. I never used to like cooking. Since eating better, I've liked learning and preparing new recipes. My kids haven't reconciled themselves to the new eating yet. I grind my own grain and make all my own breads.?Working 2 hours a day in the local high school lunch room.??I am homeschooling my high schooler.? ?Also found out 1 child has multiple food allergies (wheat, dairy, tomato, chocolate, etc) and another is gluten sensitive. So, we just started (July 09) eating gluten and dairy free. I've been busy with getting our house market ready, even though it's not the best time for that.?
 
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