Hot Chicken Salad Casserole

Hot Chicken Salad Casserole

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From: Diabetic Living Magazine

A crunchy cornflake-almond topper complements this saucy chicken mixture.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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

Preparation

  • Prep

  • Ready In

  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. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 251 calories; 9 g fat(4 g sat); 2 g fiber; 13 g carbohydrates; 29 g protein; 42 mcg folate; 75 mg cholesterol; 5 g sugars; 1,344 IU vitamin A; 34 mg vitamin C; 186 mg calcium; 2 mg iron; 415 mg sodium; 549 mg potassium
  • Nutrition Bonus: Vitamin C (57% daily value), Vitamin A (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: ½ vegetable, ½ starch, 3½ lean protein, 1 fat

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