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Yield: 4 servings

1 bell pepper, diced

1 onion, diced

2 ribs celery, finely diced

4 cups cooked chicken

1 can Healthy Request cream of mushroom soup

1 (8 oz.) container low-fat sour cream

2 cups Cornflakes, crushed

2 Tbsp Parsley

1 tsp Paprika

1 tsp olive oil or sub with Pam Olive Oil Spray

Saut� pepper, onion and celery in skillet with olive oil or sprayed with Pam. Stir to keep from sticking. Mix chicken, vegetables, soup and sour cream together. Salt to taste.

Pour into 2-quart casserole dish. Top with crushed corn flakes. Garnish with parsley flakes and paprika. Bake at 350 degrees for 30 minutes.

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

This recipe features Chef Andrew Pantano of Culinary Creations www.CulinaryCreations.com