3 cups cubed, cooked chicken breast
1 cup sliced celery
1 cup chopped yellow or red bell pepper
3/4 cup shredded reduced-fat cheddar or
mozzarella cheese
1 (10 3/4 oz) can reduced-fat, reduced-sodium,
condensed cream of chicken soup
1 (6 oz) carton plain low fat yogurt
1/4 cup sliced green onions
1 tbsp lemon juice
1/4 tsp ground black pepper
1/2 cup crushed corn flakes
1/4 cup sliced almonds


1. Preheat oven to 400° F. In a large bowl, stir together chicken, celery, bell 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 …

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