Katiecooks
New member
Ingredients:
3 C cubed cooked chicken breast
1 C sliced celery
1 C chopped yellow and/or red sweet pepper
3/4 C shredded reduced fat cheddar or mozzarella cheese
1 (10.75 oz) reduced-sodium condensed cream of chicken soup
1 (6 oz) carton plain low-fat yogurt
1/4 C sliced green onions
1 Tbls. lemon juice
1/4 tsp. ground black pepper
1/2 C crushed cornflakes
1/4 C sliced almonds
Directions:
Preheat oven to 400 degrees 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.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving. This is pretty and delicious!
3 C cubed cooked chicken breast
1 C sliced celery
1 C chopped yellow and/or red sweet pepper
3/4 C shredded reduced fat cheddar or mozzarella cheese
1 (10.75 oz) reduced-sodium condensed cream of chicken soup
1 (6 oz) carton plain low-fat yogurt
1/4 C sliced green onions
1 Tbls. lemon juice
1/4 tsp. ground black pepper
1/2 C crushed cornflakes
1/4 C sliced almonds
Directions:
Preheat oven to 400 degrees 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.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving. This is pretty and delicious!