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Makeover Chicken Artichoke Bake Recipe

  • 70minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 3 tablespoons all-purpose flour

  2. 1 teaspoon sodium-free chicken bouillon granules

  3. 1-1/3 cups fat-free milk

  4. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted

  5. 1 cup (8 ounces) plain yogurt

  6. 1/3 cup reduced-fat mayonnaise

  7. 3 cups cubed cooked chicken breast

  8. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped

  9. 1 can (8 ounces) sliced water chestnuts, drained

  10. 1 package (6 ounces) long grain and wild rice mix

  11. 1 cup sliced fresh mushrooms

  12. 1 medium onion, finely chopped

  13. 1 celery rib, finely chopped

  14. 1 jar (2 ounces) diced pimientos, drained

  15. 1/4 teaspoon pepper

  16. 1 cup seasoned stuffing cubes

Instructions Jump to Ingredients ↑

  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.

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