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CHICKEN CASSEROLE

4 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 sub with Pam Olive Oil Spray

Sauté onion, pepper 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 paprika and parsley flakes. Bake at 350 degrees for 30 minutes.

 

Nutritional information per serving: Calories: 436; Cholesterol: 131 mg; Sodium: 566 mg; Carbohydrates: 28.5 g; Fiber: 3 g; Sugars: 5.6 g; Protein: 47.8 g