Details

• Servings: 8
• Serving Size: 1/2 cup

Ingredients

• 1 bell pepper, chopped
• 1 onion, chopped
• 2 celery stalks, chopped fine
• 4 cups cooked cubed chicken
• 1 can (10.75 oz) low fat, low sodium cream of mushroom soup (gluten free if needed)
• 8 oz low-fat sour cream
• 1/4 cup water
• 1 cup gluten-free corn flakes, crushed
• 1 Tbsp paprika
• 2 Tbsp chopped fresh parsley

Preparation

1. Preheat oven to 350°F.
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 half of the vegetables, chicken, soup, sour cream and water until combined. Add chicken mixture to vegetables in casserole dish. In a small bowl, combine the crushed corn flakes, paprika and parsley and mix until well combined. Top the casserole filling with the cornflake mixture. Bake for 25 minutes.
4. Remove from oven and lightly spray corn flake topping with nonstick cooking spray. Return to oven and bake for an additional 5 minutes, until topping is golden brown. Remove from oven and allow to rest for 5 to 10 minutes before serving.