Recipe Image

Hot Chicken Salad

  • 20 m
  • 1 h
Diabetic Living Magazine
“This hearty Hot Chicken Salad casserole is perfect for the winter months when you just can't seem to get warm. Packed with 29 grams of protein per serving; this dish will not only keep you warm but full and satisfied as well.”

Ingredients

    • 3 cups cubed, cooked chicken breast (about 1 pound)
    • 1 cup sliced celery
    • 1 cup chopped yellow or red sweet pepper
    • 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 sliced green onions
    • 1 tablespoon lemon juice
    • ¼ teaspoon ground black pepper
    • ½ cup crushed cornflakes
    • ¼ cup sliced almonds

Directions

  • 1 Preheat oven to 400°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.
  • 3 Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
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