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Plus+ 6 Per Serving

1. Preheat oven to 400° F. In a large bowl, stir together chicken, celery, bell pepper, cheese, soup, yogurt, green onions, lemon juice and black pepper. Transfer to a 2 quart rectangular baking dish.

2. In a small bowl, stir together cornflakes and almonds.
Sprinkle evenly over chicken mixture.

3. Bake, uncovered, about 30 minutes or until heated through.
Let stand 10 minutes before serving.

Makes 6 Servings (About 1 Cup Per Serving)

Nutritional Info Per Serving: Calories 251, Fat 9 g, Carbs 13, Fiber 2 g, Protein 29 g
Chicken Salad Casserole

3 cups cubed, cooked chicken breast
1 cup sliced celery
1 cup chopped yellow or red bell pepper
3/4 cup shredded reduced-fat cheddar or
mozzarella cheese
1 (10 3/4 oz) can reduced-fat, reduced-sodium,
condensed cream of chicken soup
1 (6 oz) carton plain low fat yogurt
1/4 cup sliced green onions
1 tbsp lemon juice
1/4 tsp ground black pepper
1/2 cup crushed corn flakes
1/4 cup sliced almonds
WW Recipes
Breakfast Recipes
Beef Recipes
Casserole Recipes
Chicken Recipes
Crock Pot Recipes
Appetizer Recipes
Dessert Recipes
Pasta Recipes
Pork Recipes
Salad Recipes
Side Dish Recipes
Soup Recipes
Chicken Salad Sandwich
Cracker Barrel Hashbrown Casserole
Strawberry Pretzel Salad
Baked Onion Rings
Baked Crab Cakes