Hot Chicken Salad Casserole

Ingredients

• 3 cup cooked chicken breast, cubed (about 1 pound)
• 1 cup celery, sliced
• 1 cup yellow or red sweet pepper, chopped
• 3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)
• 1 (10.75 ounce) can reduced-fat and reduced-sodium condensed cream of chicken soup
• 1 (6 ounce) container plain low-fat yogurt
• 1/4 cup green onions, sliced
• 1 tbsp lemon juice
• 1/4 tsp ground black pepper
• 1/2 cup crushed cornflakes
• 1/4 cup sliced almonds

Instructions

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.
2. In a small bowl, stir together cornflakes and almonds. Sprinkle evenly over chicken mixture. Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.