- Calories: 204
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 69mg
- Sodium: 252mg
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 27g
Chicken Casserole Recipe Video
This easy chicken casserole recipe is packed with flavor, plus it’s low fat and low carb. Use leftover chicken, low fat sour cream and corn flakes for a healthy crunch.
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 ribs celery, chopped fine
- 4 cups cooked cubed chicken
- 1 can (10.75 oz) low fat, low sodium cream of mushroom soup
- 1 container (8 oz) low fat sour cream
- 2 cups corn flakes, crushed
- 1 tsp paprika
- 2 Tbsp chopped fresh parsley
- Preheat oven to 350°.
- In a large skillet lightly coated with nonstick cooking spray, sauté pepper, onion and celery until vegetables are softened. Place half the vegetables into a 2-quart casserole dish.
- In a large bowl, mix the remaining half of the vegetables, chicken, soup and sour cream until combined. Add chicken mixture to vegetables in casserole dish. Top with corn flakes, paprika and parsley. Bake for 30 minutes.
This recipe features Chef Andrew Pantano of Culinary Creations www.CulinaryCreations.com
Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010