Hot Chicken Salad Casserole
- SERVES
- 6
- SERVING SIZE
- 3/4 cup
- COOK TIME
- 30 Min
Our Hot Chicken Salad Casserole is a down-home casserole recipe that'll make your insides feel warm and cozy. With lighter ingredients and fresh veggies, this is an easy low carb recipe that's perfect for dinner or for bringing along to the next potluck!
What You'll Need
- 3 cup cubed, cooked chicken breast
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 1/2 cup finely shredded reduced-fat Cheddar cheese
- 1 (10-3/4-ounce) can reduced-sodium cream of chicken soup
- 1 (6-ounce) plain low-fat yogurt
- 2 scallions, thinly sliced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup sliced almonds
What to Do
- Preheat oven to 400 degrees F. Coat an 8- x 8-inch baking dish with cooking spray.
- In a large bowl, combine chicken, celery, bell pepper, cheese, soup, yogurt, scallions, ginger, and black pepper. Spoon into baking dish. Sprinkle almonds on top.
- Bake, uncovered, 30 to 35 minutes, or until heated through.
Notes
-
Chicken Salad is great dish year-round. And whether it's hot or cold, it's always easy to share at potlucks. You might also enjoy our Garden Chicken Salad or Creamy Dill Chicken Salad recipes. - Looking for more healthy casserole recipes like this one? Check out our FREE eCookbook, Healthy Casserole Recipes: 20 of Your Favorites, Including Low-Carb Casseroles!