Hot Chicken Salad Casserole

Hot Chicken Salad Casserole is a classic comfort food. Easy to prepare ahead of time for a quick dinner. Serve with a green salad.
Photo by Julie W.
Adapted from bhg.com

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Adapted from bhg.com

Ingredients

  • 3

    cups cubed cooked chicken breast, about 1 pound

  • 2

    stalks celery, sliced, about 1 cup

  • 1

    large yellow or red sweet pepper, chopped, about 1 cup

  • 3/4

    cup shredded reduced-fat cheddar or mozzarella cheese, about 3 ounces

  • 1

    (10 3/4 ounce can) reduced-fat and reduced-sodium condensed cream of chicken soup

  • 1

    (6 ounce) carton plain low-fat yogurt

  • 2

    green onions, sliced, about 1/4 cup

  • 1

    tablespoon lemon juice

  • 1/4

    teaspoon black pepper

  • 1/2

    cup crushed cornflakes

  • 1/4

    cup sliced almonds

Directions

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. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: