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Hot chicken salad casserole

HotChickenSaladCasserole

Dinner tonight, November 22, 2016
Delicious chicken dish, made with Homemade Cream of Chicken Soup , serve with a big green salad
6 Servings

  • 3 cups cubed, cooked chicken thigh, without skin and bone
  • 2 celery stalks, sliced
  • 1 red bell pepper, chopped
  • ½ cup finely shredded reduced-fat Cheddar cheese
  • 1 can (10-3/4-ounce) reduced-sodium cream of chicken soup
  • 1 (6-ounce) plain low-fat yogurt
  • 2 scallions, thinly sliced
  • ¼ teaspoon ground ginger
  • ¼ teaspoon black pepper
  • ¼ cup sliced almonds ( I did not use almonds because I'm allergic )

1) Preheat oven to 400 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.

2)
In a large bowl, combine chicken, celery, bell pepper, cheese, soup, yogurt, scallions, ginger, and black pepper. Spoon into baking dish. Sprinkle almonds on top.

3)
Bake, uncovered, 30 to 35 minutes, or until heated through.

Nutritional notes:
Calories per serving 215
Carbs per serving 9.1g

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Inspiration@
Everydaydiabeticrecipes.com
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