Hot Chicken Salad Skillet Casserole
Main Dish • Chicken, Juice, Soup, Vegetable, Yogurt
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Ingredients
- 1 10.5 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup, such as Campbell's Healthy Request
- 0.75 cup shredded reduced-fat cheddar or part-skim mozzarella cheese (3 oz.)
- 1 6-7 ounce carton plain low-fat yogurt
- 0.25 cup sliced green onions
- 1 tablespoon lemon juice
- 0.25 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
- 0.5 cup crushed cornflakes
- 0.25 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.
