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.

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

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.
2. 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.
3. Spoon into a 2-qt. baking dish coated with cooking spray. Cover and bake at 350° for 25 minutes.
4. 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.