Church Potluck Hot Chicken Salad September 12 2013 2 Comments

Church Potluck Hot Chicken Salad
Serves 4
(congrats to Martha Sullivan of Houston, TX)
 
2 bags Skinny Dip Fettuccini
2 cup cubed cooked chicken breast
1 cup shredded lowfat cheddar, divided
1 cup undiluted lowfat cream of chicken soup
1/2 plain lowfat yogurt
1 egg white, lightly beaten
1/4 cup sliced almonds
1 cup sliced celery
1/2 cup chopped red bell pepper
2 green onions, sliced thin
1/4 cup sliced almonds
1/4 teaspoon black pepper
1/2 cup cornflakes (optional garnish)
 
Martha Sullivan of Houston won 3rd place in our Skinny Dip Recipe Contest! Active in her church, she makes this tasty dish often for potlucks and church suppers.
 
Preheat oven to 400 F. Coat 8x8 baking dish with cooking spray. Rinse noodles and drain, let sit.  In a mixing bowl stir together soup, 1/2 cup cheddar, yogurt, egg white and black pepper. Then stir in chicken, celery, bell pepper and green onion.
 
Stir in noodles and spoon mixture into the baking dish. Sprinkle top with paprika, sliced almonds and 1/2 cup Cheddar. You can also add cornflakes for extra crunch. Bake 30 minutes or until hot. Let stand for 5 minutes before serving.
 
Nutritional Breakdown
(if using cornflakes add 3 more carbs)
 
Calories: 253     Carbs: 10 grams     Protein: 33 grams
Fat: 9 grams     Fiber: 2 grams     WW Points Plus: 6