Rating: 4 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1

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

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

total:
40 mins
Servings:
6
Yield:
6 cups
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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; fat 10g; cholesterol 74mg; saturated fat 4g; carbohydrates 18g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 7g; protein 25g; vitamin a 1529.2IU; vitamin c 34.2mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 9.3mg; vitamin b6 0.9mg; folate 64mcg; vitamin b12 0.8mcg; sodium 427mg; potassium 769mg; calcium 279mg; iron 2.4mg.
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