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Monday, January 16 2017

Ingredients

3 - cups cubed cooked chicken breast (about 1 pound)
2 - stalks celery, sliced (1 cup)
1 - large yellow or red sweet pepper, chopped (1 cup)
3/4
cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 - 10 3/4 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup
1 - 6 ounce carton plain low-fat yogurt
2 - green onions, sliced (1/4 cup)
1 - tablespoon lemon juice
1/4 - teaspoon black pepper
1/2 - cup crushed cornflakes
1/4 - cup sliced almonds

Directions
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.

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 (Hot Chicken Salad Casserole)
Per serving: 251 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 75 mg chol., 415 mg sodium, 13 g carb., 2 g fiber, 5 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:36 pm   |  Permalink   |  0 Comments  |  Email
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