Chicken Casserole Recipe

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.

Ingredients

  • 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

Directions

  1. Preheat oven to 350°.
  2. 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.
  3. In a large bowl, mix the remaining 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.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
204
% Daily Value*
  • Total Fat
    6g
    9%
  • Saturated Fat
    3g
    15%
  • Cholesterol
    69mg
    23%
  • Sodium
    252mg
    11%
  • Total Carbohydrate
    12g
    4%
  • Dietary Fiber
    1g
    4%
  • Sugars
  • Protein
    27g
    54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.