This hot chicken salad is one of my family’s favorites. This made-over version has all the satisfying comfort of my most-requested dish. —Eleanor Hein, Kirkland, Illinois
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 stick margarine, melted
- 3/4 cup shredded reduced-fat cheddar cheese
Directions
- 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.
- 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-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
- Combine bread crumbs and margarine; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted.
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