Wow, I'm impressed that it got down that far. I haven't used BRY-97, so I can't speak for its ability to chew through long chain sugars. I actually made an amber ale recently and was a bit distracted when putting the grains into the hopper. I accidentally dumped in 2 lbs of crystal malt (20% of the grain bill). That wort was then mashed at 160 - again, stupid mistake from not paying enough attention and depending on an inexperienced helper. Attentuation SUCKED on that one using a fresh pack of hydrated 05. I got 50% AA... the beer isn't bad, but it's not what I was going for.
As far as help goes, it sounds like you must have been tasting a gravity sample? I would probably bottle it as-is, because the carbonation will help ensure it tastes less watery. That said, if you are determined to take some sort of action to change the body, maltodextrin will add in some unfermentable sugar to help round out the body without adding sweetness.