NEW ENGLAND CHICKEN

So long to casseroles with crunchy, crumbly, or doughy toppings. Now you’ve got one with a fiber topping you can be proud of, standing atop low-fat deliciousness.

4 cups cubed or shredded cooked boneless, skinless chicken breasts (about 4 chicken breasts)

2 cans low-fat cream of chicken soup

1 cup 0% fat Greek yogurt, such as Fage™*

2 carrots, grated

1 cup corn kernels (fresh or frozen)

½ sweet onion, chopped finely

½ teaspoon kosher salt

1 cup Fiber One™* cereal (No Fiber One™* available? Whole wheat panko breadcrumbs work great!)

½ teaspoon garlic powder

½ cup sliced almonds

1. Heat oven to 350 F. In a food processor or blender, crush Fiber One™* cereal (or, do the zip-top baggie method and hammer away!) Mix garlic powder into crushed Fiber One™* and set aside.
2. In a medium bowl, combine first seven ingredients until well-mixed. Spray a 9×13 inch pan with nonstick cooking spray. Pour all of the chicken mixture into pan. Cover chicken with crushed Fiber One™*.
3. Sprinkle almonds on top and bake for 30 minutes, or until bubbly and toasty!