Hot Chicken Salad Casserole

3.8
(52)
Hot Chicken Salad Casserole
Photo: Blaine Moats
Prep Time:
20 mins
Bake Time:
30 mins
Stand Time:
10 mins
Total Time:
60 mins
Servings:
6

Ingredients

  • 3 cup cubed cooked chicken breast (about 1 pound)

  • 2 stalks celery, sliced (1 cup)

  • 1 large yellow or red sweet pepper, chopped (1 cup)

  • 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 carton plain low-fat yogurt

  • 2 green onions, sliced (1/4 cup)

  • 1 tablespoon lemon juice

  • ¼ teaspoon 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.

Nutrition Facts (per serving)

251 Calories
9g Fat
13g Carbs
29g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 251
% Daily Value *
Total Fat 9g 12%
Saturated Fat 4g 20%
Cholesterol 75mg 25%
Sodium 415mg 18%
Total Carbohydrate 13g 5%
Total Sugars 5g
Protein 29g
Vitamin C 33.7mg 169%
Calcium 191.8mg 15%
Iron 1.6mg 9%
Potassium 549mg 12%
Folate, total 36.3mcg
Vitamin B-12 0.7mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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