Hot Chicken Salad Casserole
from eatingwell.com
60 min
6
A crunchy cornflake-almond topper complements this saucy chicken mixture.
Ingredients
- 3 cups cooked chicken breast, cubed (about 1 pound)
- 1 cup celery, sliced
- 1 cup yellow or red sweet pepper, chopped
- ¾ cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
- 1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
- 1 (6 ounce) container plain low-fat yogurt
- ¼ cup green onions, sliced
- 1 tablespoon lemon juice
- ¼ teaspoon ground black pepper
- ½ cup crushed cornflakes
- ¼ cup sliced almonds
Directions
- 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. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.