Creamy Crunchy Chicken Casserole

Since this is for six servings, we'll use it for two meals! 

• 3 cups cooked chicken breast (about 1lb.), chopped
• 3/4 cup shredded reduced-fat cheddar or mozzarella cheese
• 1 (10-3/4-ounce) can, reduced-fat and reduced-sodium condensed cream of chicken soup
• 1/4 cup low-fat milk
• 1 cup chopped red or yellow bell pepper
• 1/4 cup chopped celery
• 1/4 cup sliced green onions
• 1/4 teaspoon pepper
• 1/4 cup low-sodium crushed cornflakes
• 1/4 cup sliced almonds

1. Preheat oven to 400 degrees F. Coat a 2-qt. casserole dish with cooking spray.
2. In a large bowl, stir together chicken, cheese, soup, milk, bell pepper, celery, green onions, and pepper. Pour into prepared casserole dish.
3. In a small bowl, stir together cornflakes and almonds. 
4. Sprinkle evenly over chicken mixture.
5. Bake, uncovered, about 30 minutes, or until heated through. 
6. Let stand for 10 minutes before serving.