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Hot Chicken Salad Casserole

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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 cups 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!

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Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 215
Calories from Fat 68
Total Fat 7.6g 12 %
Saturated Fat 2.6g 13 %
Trans Fat 0.0g 0 %
Protein 27g 54 %

Amount Per Serving % Daily Value *
Cholesterol 70mg 23 %
Sodium 306mg 13 %
Total Carbohydrates 9.1g 3 %
Dietary Fiber 1.5g 6 %
Sugars 2.9g 0 %

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clemjwalsh 9893025

Dec 16, 2019

Never used it yet

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MNLadySlipper

May 02, 2019

This is an ok casserole but not a winner. Using cream soup adds to the soduim count. I make a cream sauce with evaporated milk and cut up veggies and add seasonings. I would rename it Chicken Casserole.