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Hot Chicken Salad Casserole
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| 3 cups | cubed cooked chicken breast, (about 1 lb.) |
| 1 cup | sliced celery |
| 1cup | chopped yellow or red sweet pepper |
| 3/4 cup | cheddar or mozzarella cheese, (3 oz.) |
| 1 can | reduced-fat condensed cream of chicken soup |
| 1 6 oz carton | plain low-fat yogurt |
| 1/4 cup | sliced green onions |
| 1 TBSP | lemon juice |
| 1/2 cup | crushed corn flakes |
| 1/4 cup | sliced almonds |
Preheat oven to 400 degrees F. In a large bowl, stir together chicken, celery, pepper, cheese, soup, yogurt, green onions, lemon juice & 1/4 tsp black pepper. Transfer to a 2 qt. rectangular baking dish.
In a small bowl, stir together cornflakes & almonds. Sprinkle evenly over chicken mixture. Bake uncovered for 30 minutes. Let stand 10 minutes before serving.
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