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Plus+ 6 Per Serving
Directions:

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
Ingredients:

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
Fish/Seafood
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