3 cups cubed cooked chicken breast (about 1 pound)
1 cup sliced celery
1 cup chopped yellow or red sweet pepper
3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 - 10.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 6-ounce carton plain low-fat yogurt
1/4 cup sliced green onions
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1/2 cup crushed cornflakes
1/4 cup sliced almonds
Instructions
Preheat oven to 400°F. In a large bowl, stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
Servings- 6 servings - about 1 cup per servings
Calories251
Total Fat 9 g
Saturated Fat 4g
Carb 13 g
Sugar 5 g
Fiber 2 g
Protein 29 g
Originally Submitted
3/21/2011
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