Recipes and Cooking Hot Chicken Salad Skillet Casserole 3.8 (12) 1 Review Serve this hot chicken salad casserole over steamed broccoli or cauliflower rice. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 18, 2016 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Total Time: 40 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts 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 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. 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. Rate it Print Nutrition Facts (per serving) 264 Calories 10g Fat 18g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.