Source: Better Homes and Gardens
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

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

Nutrition Facts

251 calories; 9 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 75 mg cholesterol; 415 mg sodium. 549 mg potassium; 13 g carbohydrates; 2 g fiber; 5 g sugar; 29 g protein; 1312 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 36 mcg folate; 1 mcg vitamin b12; 192 mg calcium; 2 mg iron;

Reviews (1)

48 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 12
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
07/06/2018
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.
Rating: 3.0 stars
01/26/2020
It was good & easy to make, but I think the lemon juice didn't help it.