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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Hot Chicken Salad

Makes: 6 servings
Serving size: 1 cup each
Prep 20 mins Bake 400°F 30 mins Stand 10 mins
Hot Chicken Salad Casserole
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

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.

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.

Nutrition Facts (Hot Chicken Salad Casserole)
  • 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 (g) 36,
  • Cobalamin (Vit. B12) (g) 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 diet

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