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Chicken Casserole Recipe - Healthy Cooking Demo

Nutrition Facts

Yield: 8 servings
    • Calories: 204
    • Fat: 6g
    • Saturated Fat: 3g
    • Cholesterol: 69mg
    • Sodium: 252mg
    • Carbohydrates: 12g
    • Fiber: 1g
    • Protein: 27g
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Chicken Casserole Recipe

Heart Healthy Recipe Diabetes Recipe
This easy chicken casserole recipe is packed with flavor, plus it's low fat and low carb. Use leftover chicken, low fat sour cream and corn flakes for a healthy crunch.

Ingredients

    • 1 bell pepper, chopped
    • 1 onion, chopped
    • 2 ribs celery, chopped fine
    • 4 cups cooked cubed chicken
    • 1 can (10.75 oz) low fat, low sodium cream of mushroom soup
    • 1 container (8 oz) low fat sour cream
    • 2 cups corn flakes, crushed
    • 1 tsp paprika
    • 2 Tbsp chopped fresh parsley

Preparation

    • Preheat oven to 350°.
    • In a large skillet lightly coated with nonstick cooking spray, sauté pepper, onion and celery until vegetables are softened. Place half the vegetables into a 2-quart casserole dish.
    • In a large bowl, mix the remaining vegetables, chicken, soup and sour cream until combined. Add chicken mixture to vegetables in casserole dish. Top with corn flakes, paprika and parsley. Bake for 30 minutes.

Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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