Chicken Corn Casserole

4-5 oz. browned chicken breast, no skin
1/4 cup nonfat plain yogurt
1/4 cup fat free sour cream
1/4 cup shredded cheddar cheese
1 can (10.75 oz) cream of chicken soup
1 box (8.5 oz) Jiffy corn muffin/bread mix
1 cup carrots, chopped
1 cup celery, chopped
1/4 cup water
1 tbsp butter or margarine
Parsley (dash)
Pepper (dash)

Brown chicken in skillet; do not cook all the way through.
In an 8"x8" glass pan, spray canola oil cooking spray, and cover bottom with chopped carrots and celery.
Remove chicken from pan and cut into pieces.
In a small mixing bowl, mix half of the Jiffy corn mix, sour cream, cream of chicken soup, yogurt, shredded cheese, seasoning and chicken.
Layer sour cream mixture on top of carrots and celery.
Evenly layer the rest of the dry corn mix on top of the sour cream layer.
Cut butter or margarine into even pats and place on top of corn mix.
Drizzle water on top.
Bake for 20-25 minutes in a 350 degree oven, or until edges of corn mix on top are brown.

Number of Servings: 6

Recipe submitted by SparkPeople user ELISAMLW.