Hot Chicken Salad Skillet Casserole

3.8
(12)

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

Hot Chicken Salad Skillet Casserole
Photo: Blaine Moats
Total Time:
40 mins
Servings:
6
Yield:
6 cups

Ingredients

  • 1 10.5 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup, such as Campbell's Healthy Request

  • ¾ cup shredded reduced-fat cheddar or part-skim mozzarella cheese (3 oz.)

  • 1 6-7 ounce carton plain low-fat yogurt

  • ¼ cup sliced green onions

  • 1 tablespoon lemon juice

  • ¼ teaspoon black pepper

  • 1 tablespoon butter

  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces

  • 1 cup sliced celery

  • 1 cup chopped yellow or red sweet pepper

  • ½ cup crushed cornflakes

  • ¼ cup sliced almonds, toasted

Directions

  1. 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.

  2. 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 (per serving)

264 Calories
10g Fat
18g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 264
% Daily Value *
Total Fat 10g 13%
Saturated Fat 4g 20%
Cholesterol 74mg 25%
Sodium 427mg 19%
Total Carbohydrate 18g 7%
Total Sugars 7g
Protein 25g
Vitamin C 34.2mg 171%
Calcium 279mg 21%
Iron 2.4mg 13%
Potassium 769mg 16%
Folate, total 64mcg
Vitamin B-12 0.8mcg
Vitamin B-6 0.9mg

*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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