INGREDIENTS:
3 cups cooked chicken breast (about 1 pound)
3/4 cup shredded reduced-fat cheddar or mozzarella cheese
1 can of reduced-fat /reduced sodium condensed cream of chicken soup
1/4 cup of 1 % milk
1 cup chopped red or yellow bell pepper
1/4 cup chopped celery
1/4 cup sliced green onions
1/4 tsp pepper
1/4 cup low-sodium crushed cornflakes
1/4 cup sliced almonds
DIRECTIONS:
Preheat oven to 400F. Coat a 2 qt. casserole dish with cooking spray.
In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions and pepper. Pour into the casserole dish.
In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
Bake uncovered for about 30 minutes. Let it stand for 10 minutes before serving.
NUTRITION INFORMATION (per cup) (Recipe yields 6 cups):
Calories: 226 Calories from fat: 74
Protein: 28 grams;
Cholesterol: 71 mg
Sodium: 339 mg
Fiber: 1.4 grams
