Creamy Crunching Casserole
What You'll Need:
- 3 cups cooked chicken breast (about 1lb.), chopped
- 3/4 cup shredded reduced-fat cheddar or mozzarella cheese
- 1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
- 1/4 cup low-fat milk
- 1 cup chopped red or yellow bell pepper
- 1/4 cup chopped celery
- 1/4 cup sliced green onions
- 1/4 teaspoon pepper
- 1/4 cup low-sodium crushed cornflakes
- 1/4 cup sliced almonds
What To Do:
- Preheat oven to 400 degrees F. 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 prepared casserole dish.
- In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
- Bake, uncovered, about 30 minutes, or until heated through. Let stand for 10 minutes before serving.
Notes
- Want to make this ahead of time? No problem! Just assemble the casserole, cover tightly, freeze, thaw completely, then bake off!
Nutritional Information
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 226
- Calories from Fat 74
- Total Fat 8.3g 13 %
- Saturated Fat 2.9g 15 %
- Trans Fat 0.0g 0 %
- Protein 28g 57 %
- Amount Per Serving % Daily Value *
- Cholesterol 71mg 24 %
- Sodium 339mg 14 %
- Total Carbohydrates 9.6g 3 %
- Dietary Fiber 1.4g 6 %
- Sugars 2.2g 0 %
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