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Ingredients 3 cups cubed cooked chicken breast (about 1 pound)
2 stalkscelery, sliced (1 cup)
1 largeyellow or red sweet pepper, chopped (1 cup)
3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
1 10 3/4ounce canreduced-fat and reduced-sodium condensed cream of chicken soup
1 6 ounce cartonplain low-fat yogurt
2 green onions, sliced (1/4 cup)
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cup crushed cornflakes
1/4 cup sliced almonds
1. Preheat oven to 400 degrees F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.
3. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving
2. In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.
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