Hot Chicken Salad Casserole

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3 cups cubed cooked chicken breast
2 celery stalks sliced
1 red bell pepper chopped
1/2 cup finely shredded reduced-fat Cheddar cheese
1 10-3/4-ounce can reduced-sodium cream of chicken soup
1 6-ounce plain low-fat yogurt
2 scallions thinly sliced
1/4 teaspoon ground ginger
1/4 teaspoon black pepper
14 cup sliced almonds
400 degrees

coat an 8 x 8 inch baking dish with cooking spray in a large bowl combine chicken celery bell pepper cheese soup yogurt scallions ginger and black pepper spoon into baking dish sprinkle almonds on top bake uncovered 30 to 35 minutes or until heated through. servings for 6
calories 215 calories from fat 8 g protein 27g cholesterol 70mg sodium 306mg fiber 2 g

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