- 6
Ingredients
- 1-1/2 * 1-1/2 teaspoons all-purpose flour
- 1/2 * 1/2 cup fat-free milk
- 1/2 * 1/2 cup plain yogurt
- 1/4 * 1/4 cup reduced-fat mayonnaise
- 1/4 * 1/4 cup reduced-fat sour cream
- 1 * 1 tablespoon lemon juice
- 2 * 2 teaspoons grated onion
- 1/2 * 1/2 teaspoon salt
- 3 * 3 cups cubed cooked chicken breast
- 1 * 1 cup chopped celery
- 1 * 1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped
- 1 * 1 cup seasoned salad croutons
- 1/4 * 1/4 cup slivered almonds, chopped and toasted
- 1 * 1 cup soft bread crumbs
- 1 * 1 tablespoon reduced-fat butter, melted
- 3/4 * 3/4 cup shredded reduced-fat cheddar cheese
Preparation
Step 1
* 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 butter; stir in cheese. Sprinkle over casserole. Bake, uncovered, 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutrition Facts: 3/4 cup equals 323 calories, 15 g fat (5 g saturated fat), 78 mg cholesterol, 592 mg sodium, 19 g carbohydrate, 2 g fiber, 29 g protein. Diabetic Exchanges: 3 very lean meat, 2-1/2 fat, 1 starch, 1 vegetable.