MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Hot Chicken Salad Skillet Casserole
Categories: Poultry, Soups, Cheese, Dairy, Nuts
Yield: 6 Servings

10 3/4 oz Can condensed cream of
- chicken soup
3/4 c Shredded cheddar or
- mozzarella
6 oz Carton plain yogurt
1/4 c Sliced green onions
1 tb Lemon juice
1/4 ts Black pepper
1 tb Butter
1 lb Skinned, boned chicken; in
- 1" pieces
1 c Sliced celery
1 c Chopped yellow or red bell
- pepper
1/2 c Crushed cornflakes
1/4 c Sliced almonds; toasted

In a bowl stir together the first six ingredients
(through black pepper). 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. Remove from
skillet. 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.

Makes: 6 servings

Better Homes & Gardens | September 2017

MM Format by Dave Drum - 21 September 2017

Uncle Dirty Dave's Archives

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