Hot Chicken Salad -- On A Diet

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 2 lbs boneless skinless chicken breasts
• 2 bay leaves
• 4 cups diced celery
• 1 (10 1/2 ounce) can reduced-fat cream of chicken soup
• 1 1/2 cups fat-free mayonnaise
• 1 1/2 cups nonfat sour cream
• 2 (8 ounce) cans sliced water chestnuts, drained and chopped
• 8 ounces fresh mushrooms, chopped
• 1/2 cup slivered almonds, toasted
• 2 tablespoons finely chopped onions
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 cup reduced-fat cheddar cheese
• 1/2 cup fresh whole wheat bread crumbs

Recipe

• 1 place chicken breasts in a medium-size saucepan and cover with water. add the bay leaves, cover, and bring to a boil over high heat.
• 2 reduce the heat to low and cook for about 20 minutes, or until the chicken turns from translucent to opaque, juices run clear or a meat thermometer reads 170f
• 3 preheat oven to 350f.
• 4 drain the chicken and cut into cubes.
• 5 place the cubed chicken in a large mixing bowl. add all of the remaining ingredients except the cheese and bread crumbs, and mix well.
• 6 spoon the mixture into a greased (sprayed with pam) 9-by-13-inch baking dish.
• 7 sprinkle the cheese evenly over the top and then sprinkle the bread crumbs over the cheese.
• 8 bake in the preheated oven, uncovered, for 30 minutes, or until heated through and the cheese is bubbly.