Chicken Salad Casserole

Many of the good ingredients we love about chicken salad are well represented in this unique, easy-to-make casserole

chicken-salad-casserole

Yeild:

  • Makes 6 Servings (About 1 Cup Per Serving)
  • 6 Pointsplus, 7 Smartpoints
Ingredients :
-3 cups cubed, cooked chicken breast
-1 cup sliced celery
-1 cup chopped yellow or red bell pepper
-3/4 cup shredded reduced-fat cheddar or
mozzarella cheese
-1 (10 3/4 oz) can reduced-fat, reduced-sodium,
-condensed cream of chicken soup
-1 (6 oz) carton plain low fat yogurt
-1/4 cup sliced green onions
-1 tbsp lemon juice
-1/4 tsp ground black pepper
-1/2 cup crushed corn flakes
-1/4 cup sliced almonds
Preparation
– 1. Preheat oven to 400° F. In a large bowl, stir together chicken, celery, bell 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 10 minutes before serving.
Nutritional Info :

 Per Serving: Calories 251, Fat 9 g, Carbs 13, Fiber 2 g, Protein 29 g

 

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