 | | Directions |
- In a large bowl combine all the ingredients, except for the corn flakes, butter and almonds; stir until evenly mixed.
- Preheat the oven to 375 degrees F. and grease a 2-quart baking dish.
- Transfer the chicken mixture to the baking dish.
- Crush the cornflakes and stir in the melted butter; mix thoroughly and add the almonds. Sprinkle cornflakes and almonds over the top of the casserole.
- Place in a preheated oven uncovered and bake for 45 minutes or until bubbling. Allow to stand for 10 minutes before serving. This will let the sauce thicken a little before serving.
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Prep Time: .75 hours
Cook Time: 45 minutes
|  | | Ingredients | | - | | 3 cups diced cooked chicken (can use a rotisserie chicken to save time) |
| - | | 1 cup diced red bell pepper |
| - | | 1 cup sliced celery |
| - | | 1 cup mozzarella cheese |
| - | | 1 can cream of chicken soup |
| - | | 6 ounces plain yogurt |
| - | | 1/2 cup sour cream |
| - | | 1 tablespoon minced onion flakes |
| - | | 1 tablespoon lemon juice |
| - | | 1/4 teaspoon pepper |
| - | | 1/4 cup crushed corn flakes |
| - | | 1 tablespoon margarine |
| - | | 1/4 cup sliced almonds |
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