CREAMY CHICKEN HOT DISH

This is a Diabetic Living recipe. I have not tried it as chicken does not enter my mouth! Since you readers often want chicken recipes I am sharing this with you. One serving of 1 cup + 1/2 cup steamed broccoli florets has 280 calories, 21g carbs (3g fiber, 8g sugar) and 26g protein.

1 (10.5-oz) can reduced-fat and reduced-sodium condensed cream of chicken soup
1/4 cup shredded reduced-fat cheddar cheese
1 (6-oz) carton plain low-fat yogurt
1/4 cup sliced green onions
1 tbsp lemon juice
1/4 tsp black pepper
1 tbsp butter
1 lb skinless, boneless chicken breast, cut into 1-inch pieces
1 cup sliced celery
1 cup chopped yellow or red bell pepper
1/2 cup crushed cornflakes
1/4 cup sliced almonds, toasted
3 cups hot steamed broccoli (or cauliflower) florets for serving

In a bowl combine the first 6 ingredients.
Om a 12-inch nonstick skillet melt butter over medium-high heat. Add chicken; cook, stirring, 5 minutes or until no longer pink. Remove from skillet. Add the celery and bell pepper to skillet and cook, stirring, for 3 minutes.
Stir the chicken and soup mixture into the skillet and bring to boiling; reduce heat. Cover and simmer 10 minutes. In a bowl stir the almonds and cornflakes together. Sprinkle over the chicken mixture. Cover and let stand 5 minutes. Sprinkle with additional green onion for garnish, if desired.
Serve with the broccoli for a complete meal.

Photo also from DL