Healthy News > Recipes > Chicken Casserole

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This recipe is diabetes friendly.

Yield: 8 servings

4 cups cooked chicken

1 bell pepper, diced

1 onion, diced

1 can Healthy Request cream of mushroom soup

1 (8 oz) container low fat sour cream

2 ribs celery, finely diced

2 cups cornflakes, crushed

2 Tbsp parsley

1 tsp paprika

1 tsp olive oil or substitute with Pam Olive Oil Spray

Saute onion, pepper and celery in skillet with olive oil or sprayed with Pam. Stir to keep from sticking. Place half the vegetables into a 2-quart casserole dish. Mix the remaining vegetables, chicken, soup and sour cream together. Add to vegetables in baking dish. Top with crushed cornflakes. Garnish with paprika and parsley flakes. Bake at 350 degrees for 30 minutes.

Nutritional information per serving: Calories: 433; Fat: 14 grams; Saturated fat: 6 grams; Cholesterol: 142 mg; Sodium: 588 mg; Carbohydrates: 27 grams; Fiber: 2 g; Protein: 48 grams