1 (10 ounce) package frozen mixed vegetables, thawed
1 (15 ounce) can chicken broth
1 (14.5 ounce) can diced celery
1 (8 ounce) can whole kernel corn, drained
1 (8 ounce) container frozen whipped topping, thawed
1 cup diced celery
1 (8 ounce) package cream cheese, softened
1/2 cup lowfat mayonnaise
In a large bowl, combine mixed vegetables, chicken broth, celery, whole corn, whipped topping, celery and cream cheese. Mix together well, cover and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1/2 cup of the salad mixture onto the bottom of a 9x13 inch baking dish. Layer with milk to cover the edges of the dish.
Bake uncovered in the preheated oven for 25 minutes, or until bubbly and crisp.
To serve, layer 1/2 cup of the salad mixture over the chicken salad and top with 1/2 cup celery cream cheese mixture. Spread remaining half of salad over the chicken salad and top with remaining celery cream cheese mixture.
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