Ingredients
The following ingredients have 11 Servings
- 4 cups cornflakes (crushed)
- 1/2 cup parmesan cheese
- 1/4 cup butter (melted)
- 2 1/2 lbs. Foster Farms chicken (cut into tenders)
- salt and pepper
- 2 cups shredded cheese (I used Monterey Jack)
- 6 ounces thinly sliced cooked ham
- 8 ounces sliced mushrooms
- 4 green onions (diced)
- 1 10.5-oz can reduced fat cream of chicken soup
- 1 cup chicken broth
- 1/4 cup plain low fat Greek yogurt
Instruction
- Preheat oven to 350ºF.
- Combine crushed cornflakes, parmesan cheese and butter (I crushed my cornflakes in a large plastic baggie and then added the cheese and butter to it and tossed to combine). Place about 2/3 of the mixture on the bottom of a 9x13 casserole dish, pressing down to create a sort of crust.
- Top with chicken pieces in a single layer. Season with salt and pepper.
- Add mushrooms and green onions to the top of the chicken. Lay the pieces of ham evenly to cover the mushrooms.
- Mix soup, broth and yogurt with a whisk in a medium sized bowl. Pour over ham.
- Top with cheese and remaining cornflake mixture. Cover with foil. Bake in preheated oven for 45 minutes. Take off foil and cook for about 15 minutes, or until chicken is cooked through and cheese is bubbly.
- Let cool for a few minutes before serving. Enjoy!
