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chicken breasts low-salt cream of chicken soup water chestnuts cornflakes low-salt cream of mushroom soup yogurt onions
Viewed: 27 - Published at: 7 years agoIngredients
- 8 boneless, skinned chicken breasts
- 1 c. low-salt cream of chicken soup
- 1 c. water chestnuts
- 1 (12 oz.) box cornflakes
- 1 can low-salt cream of mushroom soup
- 1 (8 oz.) container low-fat yogurt
- 2 onions
Method
- Boil chicken breasts; cut into small pieces.
- Mix soups, yogurt, onions, water chestnuts and chicken.
- Pour into 2-quart casserole dish.
- Crush cornflakes and put on top.
- Bake at 375° for 35 to 40 minutes.