Serve this hot chicken salad casserole over steamed broccoli or cauliflower rice.
Ingredients
1(10.5-oz.
1(6- to 7-oz.
Credit: Blaine Moats
In a extra-large nonstick skillet melt butter over medium-high heat.
Add chicken; cook and stir about 5 minutes or until no longer pink.
Add celery and sweet pepper to skillet; cook and stir about 3 minutes or until crisp-tender.
Add chicken and soup mixture to skillet; stir to combine.
Bring mixture to boiling; reduce heat.
Simmer, covered, 10 minutes.
In a bowl stir together cornflakes and almonds.
Sprinkle over chicken mixture.
Cover and let stand 5 minutes before serving.
Tip
Serve over steamed broccoli or cauliflower rice.
2,000 calories a day is used for general nutrition advice.
