Hot Chicken Salad

By nancyjcanzi

Ingredients

• 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)
• 110.75-ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
• 16-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

Details

Servings 13
Adapted from diabeticlivingonline.com

Preparation

Step 1

Preheat oven to 400F. 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.
Nutrition Facts Per Serving:
Servings: 6 servings (about 1 cup per serving)
Calories251