Hot Chicken Salad Casserole

By CarolineNGa

Ingredients

• 3 cups cubed cooked chicken breast (about 1 pound)
• 2 stalkscelery, sliced (1 cup)
• 1 largeyellow or red sweet pepper, chopped (1 cup)
• 3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
• 1 10 3/4ounce canreduced-fat and reduced-sodium condensed cream of chicken soup
• 1 6 ounce cartonplain low-fat yogurt
• 2 green onions, sliced (1/4 cup)
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/2 cup crushed cornflakes
• 1/4 cup sliced almonds

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from bhg.com

Preparation

Step 1

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.

2. In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

3. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

Nutritional Facts:
Servings Per Recipe 6, - Weight Watchers = 6 points plus

Calories - 251, Fat, total (g) 9, chol. (mg) 75, sat. fat (g) 4, carb. (g) 13, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 5, pro. (g) 29, vit. A (IU) 1312, vit. C (mg) 34, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 10, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 36,
Cobalamin (Vit. B12) (µg) 1, sodium (mg) 415, Potassium (mg) 549, calcium (mg) 192, iron (mg) 2, Vegetables () 1, Starch () 1, Lean Meat () 4, Fat () 1, Mark as Free Exchange () 0,
Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet