Hot Chicken Salad (makeover - Light)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1/4 cup low-fat mayonnaise
• 1/4 cup low-fat sour cream
• 1/2 cup plain yogurt
• 1 1/2 teaspoons all-purpose flour
• 1/2 cup nonfat milk
• 1 tablespoon lemon juice
• 2 teaspoons grated onions
• 1/2 teaspoon salt
• 3 cups cooked chicken breasts, cubed
• 1 cup celery, chopped
• 1 (8 ounce) can sliced water chestnuts, drained and coarsely chopped
• 1 cup seasoned croutons
• 1/4 cup slivered almonds, chopped and toasted
• 1 cup soft breadcrumbs
• 1 tablespoon butter, melted
• 3/4 cup low-fat cheddar cheese, shredded

Recipe

• 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.