Hot Chicken and Chips Retro Recipe

Hot Chicken and Chips Retro
Hot Chicken and Chips Retro

Combine chicken through water chestnuts.  Whisk together mayo through pepper, and add to chicken mixture.  Stir well to combine.  Spoon into greased casserole dish.  Bake at 375 until warm.  Remove from oven and sprinkle with cheese.  Top cheese evenly with chips and bake until filling is bubbling and chips are golden. May serve with buttered egg noodles.

Ingredients
4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
3/4 cup crushed baked potato chips (about 2 ounces)

Preparation

Preheat oven to 400°.

Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir well to combine. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Top cheese evenly with chips. Bake at 400° for 13 minutes or until filling is bubbly and chips are golden.

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