Hot Chicken Salad Casserole
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Hot Chicken Salad Casserole
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 ,
- 9 g fat
- (4 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 75 mg chol. ,
- 415 mg sodium ,
- 13 g carb. ,
- 2 g fiber ,
- 5 g sugar ,
- 29 g pro.
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Reviews (1)
maisyoliver
40 Days Ago
This is similar to another hot chicken salad that uses mayo.(rather then soup and yogurt) and uses Potato chips on top (also a winner but) I liked this one had added bell pepper and lots of celery, and the soup made me think of adding extra veggies so I also added mushrooms that were dry roasted. I needed to cut sodium and calories, so no soup, used 1/2 cup nonfat plain Greek yogurt and a couple tablespoons of redued fat Mayo,( a nod to the other recipe) and much less cheese. It was wonderful. This was my jumping off point for ideas,and it turned out well. I used left over baked turkey breast too.
Great use of anything leftover.
Great use of anything leftover.