¾ 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
¼ cup green onions, sliced
1 tablespoon lemon juice
¼ teaspoon ground black pepper
½ cup crushed cornflakes
¼ cup sliced almonds
Directions:
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.
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.
