Hot Chicken Salad Casserole

By Pattywak

Hot Chicken Salad Casserole is a classic comfort food. Easy to prepare ahead of time for a quick dinner. Serve with a green salad.

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

Preparation

Step 1

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.