Hot Chicken Salad Casserole Recipe
The whole family will love this warm chicken salad casserole.
9x13-inch Baking Pan
- 3 cups chicken breast cooked and cubed
- 2 stalks celery diced
- 1 red bell pepper diced
- 1 cup shredded cheddar cheese
- 10.75 ounces reduced fat cream of chicken soup
- 6 ounces plain lowfat yogurt
- ½ yellow onion diced
- 1 Tablespoon lemon juice
- ¼ teaspoon pepper
- ½ cup Corn Flakes crushed
- ¼ cup sliced almonds
Preheat oven to 400 degrees F.
In a large bowl stir together chicken, celery, pepper, cheese, soup, yogurt, onions, lemon juice, and black pepper.
Pour everything into a 9x13 baking dish that has been sprayed with nonstick cooking spray.
In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, for 30 minutes or until heated through.
Let stand for 10 minutes before serving.
Calories: 214kcal | Carbohydrates: 10g | Protein: 19g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 337mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin A: 835IU | Vitamin C: 22mg | Calcium: 170mg | Iron: 1mg