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Hours: 8:30 AM - 2:30 PM; Mon - Fri
Saturdays, twice a month

Hot Chicken Salad Casserole

  • 3 cups cooked chicken breast (about 1 pound)
  • 1 cup sliced celery
  • 1 cup chopped yellow or red sweet pepper
  • cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
  • 1 10.75-ounce can reduced-fat condensed cream of chicken soup
  • 1 6-ounce carton plain low-fat yogurt
  • cup sliced green onions
  • 1 tablespoon lemon juice
  • cup crushed cornflakes
  • cup sliced almonds
  1. Preheat oven to 400. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and teaspoon 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, 30 minutes or until heated through. Let stand 10 minutes before serving.

Per Serving (recipes makes 6 (1) cup servings)

251 calories, 9g total fat (4g sat. fat) 75 mg chol, 415 mg sodium, 13g carb. (2g fiber, 5 g sugars) 29 g protein.