• 11 Ratings

Serve this hot chicken salad casserole over steamed broccoli or cauliflower rice.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together the first six ingredients (through black pepper). In a extra-large nonstick skillet melt butter over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink. Remove from skillet. Add celery and sweet pepper to skillet; cook and stir about 3 minutes or until crisp-tender.

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  • Add chicken and soup mixture to skillet; stir to combine. Bring mixture to boiling; reduce heat. Simmer, covered, 10 minutes. In a bowl stir together cornflakes and almonds. Sprinkle over chicken mixture. Cover and let stand 5 minutes before serving.

Tip

Serve over steamed broccoli or cauliflower rice.

Nutrition Facts

264 calories; 10 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 74 mg cholesterol; 427 mg sodium. 769 mg potassium; 18 g carbohydrates; 2 g fiber; 7 g sugar; 25 g protein; 0 g trans fatty acid; 1529 IU vitamin a; 34 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 64 mcg folate; 1 mcg vitamin b12; 279 mg calcium; 2 mg iron;

Reviews

11 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4.0 stars
01/08/2020
It was good, and fairly easy to make, but the sweet pepper didn't add to it. But for this amount of calories, I'd like to like it even better. It would be good with regular rice.