1 can reduced-fat and reduced sodium cream of chicken soup
1 6 oz container of plain low-fat yogurt
1/2 onion, chopped
1 Tbsp lemon juice
1/4 tsp black pepper
1/2 cup crushed cornflakes
1/4 cup sliced almonds
Instructions
Preheat oven to 400 degrees. In large bowl, stir
chicken, celery, pepper, cheese, soup, yogurt, onion,
lemon juice & black pepper. Pour into 9x13 pan that
has been sprayed with non stick cooking spray.
In small bowl stir cornflakes and almonds. Sprinkle
evenly over chicken mixture.
Bake, uncovered, 30 minutes or until heated through.
Let stand for 10 minutes before serving.
Originally Submitted
10/28/2014
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