HOT CHICKEN SALAD CASSEROLE

Community Recipe from

Ingredients

  • 1 pound(s) CHICKEN

Preparation

  1. ingredients
  2. 3 cups cubed cooked chicken breast (about 1 pound)
  3. 2 stalkscelery, sliced (1 cup)
  4. 1 largeyellow or red sweet pepper, chopped (1 cup)
  5. 3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
  6. 1 10 3/4ounce canreduced-fat and reduced-sodium condensed cream of chicken soup
  7. 1 6 ounce cartonplain low-fat yogurt
  8. 2 green onions, sliced
  9. 1 tablespoon lemon juice
  10. 1/4 teaspoon black pepper
  11. 1/2 cup crushed cornflakes




  12. 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.
  13. 2. In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
  14. 3. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
  15. nutrition facts (Hot Chicken Salad Casserole)
  16. Servings Per Recipe 6, cal. (kcal) 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 diet1/4 cup)

September 2013

This recipe is a personal recipe added by harriettt and has not been tested or endorsed by MyRecipes.

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