Ingredients
- 1 tablespoon canola oil
- 1 cup chopped red bell pepper
- 1 cup diced celery
- 1-½ pounds boneless, skinless chicken breast cutlets, cut into 1-inch pieces
- 1 (10.75-ounce) can reduced-fat, reduced-sodium condensed cream of chicken soup
- 2/3 cup reduced-fat shredded Cheddar cheese
- 1 (6-ounce) container fat-free plain yogurt
- ¼ cup sliced scallions
- ¼ teaspoon black pepper
- ½ cup crushed cornflakes
- ¼ cup slivered almonds
How to Make It
- Preheat oven to 400°F. Lightly coat a 2-quart baking dish with cooking spray.
- In a large skillet over medium heat, heat oil. Add bell pepper and celery and sauté 3 to 4 minutes, or until tender. Add chicken and continue cooking 5 to 6 minutes, or until chicken is no longer pink. Drain off excess liquid. Stir in soup, cheese, yogurt, scallions, and black pepper. Spoon into prepared baking dish.
- In a small bowl, combine cornflakes and almonds. Sprinkle evenly over chicken mixture.
- Bake about 30 minutes, or until heated through.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 280 kcal Calories from Fat: 90 kcal |
|
% Daily Value*
|
| Total Fat 10.0 g 29% |
Saturated Fat 2.5 g 13% |
Trans Fat 0.0 g |
Cholesterol 75 mg 25% |
Sodium 510 mg 9% |
carbohydrates 14 g 11% |
Dietary Fiber 2 g 5% |
Sugars 5 g 6% |
Protein 33 g 66% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
