Ingredients
1-1/2 teaspoons all-purpose flour1/2 cup fat-free milk1/2 cup plain yogurt1/4 cup reduced-fat mayonnaise1/4 cup reduced-fat sour cream1 tablespoon lemon juice2 teaspoons grated onion1/2 teaspoon salt3 cups cubed cooked chicken breast1 cup chopped celery1 can (8 ounces) sliced water chestnuts, drained and coarsely chopped1 cup seasoned salad croutons1/4 cup slivered almonds, chopped and toasted1 cup soft bread crumbs1 tablespoon reduced-fat butter, melted3/4 cup shredded reduced-fat cheddar cheese
Preparation
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.
