Hot Chicken and Chips 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) 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.
Posted on: Sun, 06 Oct 2013 11:33:09 +0000
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