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Hot Chicken Salad Casserole

A crunchy cornflake-almond topper complements this saucy chicken mixture.

Active Time
20 mins
Total Time
1 hr
Yield
Serves 6

How to Make It

1. Step
Preheat oven to 400 degrees 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.
2. Step
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.

Ingredients

  • 3 cups cooked chicken breast, cubed (about 1 pound)
  • 1 cup celery, sliced
  • 1 cup yellow or red sweet pepper, chopped
  • ¾ 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) container plain low-fat yogurt
  • ¼ cup green onions, sliced
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground black pepper
  • ½ cup crushed cornflakes
  • ¼ cup sliced almonds

Tags

Low-CalorieLow CarbohydrateEgg FreeSoy-FreeHealthy AgingHealthy Immunity

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