Hot Chicken Salad Casserole

• 3 cups cooked chicken breast cubed, about 1 pound
• 2 stalks celery sliced, 1 cup
• 1 sweet pepper large yellow or red, chopped, 1 cup
• 3/4 cup shredded reduced fat cheddar cheese 3 ounces
• 10 3/4 ounces reduced sodium condensed cream of chicken soup reduced-fat and
• 6 ounces plain low fat yogurt carton
• 2 green onions sliced, 1/4 cup
• 1 tablespoon lemon juice
• 1/4 teaspoon black pepper
• 1/2 cup crushed cornflakes
• 1/4 cup sliced almonds

1. 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.
2. In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
3. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.
4. Nutrition Facts (Hot Chicken Salad Casserole)ner serving: 251 kcal cal., 9 g fat (4 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 75 mg chol., 415 mg sodium, 13 g carb., 2 g fiber, 5 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

chicken, stalks celery, sweet pepper, cheddar cheese, condensed cream, carton, green onions, lemon juice, black pepper, cornflakes, almonds

Taken from www.yummly.com/recipe/Hot-Chicken-Salad-Casserole-1221246 (may not work)