Makeover Chicken Artichoke Bake

By Totlxtc

Ingredients

• 3 * 3 tablespoons all-purpose flour
• 1 * 1 teaspoon sodium-free chicken bouillon granules
• 1-1/3 * 1-1/3 cups fat-free milk
• 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
• 1 * 1 cup (8 ounces) plain yogurt
• 1/3 * 1/3 cup reduced-fat mayonnaise
• 3 * 3 cups cubed cooked chicken breast
• 1 * 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
• 1 * 1 can (8 ounces) sliced water chestnuts, drained
• 1 * 1 package (6 ounces) long grain and wild rice mix
• 1 * 1 cup sliced fresh mushrooms
• 1 * 1 medium onion, finely chopped
• 1 * 1 celery rib, finely chopped
• 1 * 1 jar (2 ounces) diced pimientos, drained
• 1/4 * 1/4 teaspoon pepper
• 1 * 1 cup seasoned stuffing cubes

Preparation

Step 1

* In a small saucepan, combine the flour, bouillon and milk until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir 1-2 minutes longer or until thickened. Transfer to a large bowl.
* Stir in the soup, yogurt and mayonnaise until blended. Stir in the chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, celery, pimientos and pepper.
* Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with stuffing cubes. Bake, uncovered, at 350° for 45-55 minutes or until edges are bubbly and rice is tender. Yield: 6 servings.


Nutrition Facts: 1-1/3 cups equals 431 calories, 11 g fat (3 g saturated fat), 67 mg cholesterol, 1,240 mg sodium, 52 g carbohydrate, 3 g fiber, 31 g protein.