Hot Chicken Casserole With Chip Topping |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is from Cooking Light, November 2004. This is an updated version of a classic chicken casserole that Mom used to make. It can be made ahead, just leave the chips off until ready to bake. Ingredients:
1 1/2 lbs boneless skinless chicken breasts, roasted and chopped (about 4 cups) |
1/4 cup green onion, chopped |
1/4 cup red bell pepper, chopped |
2 tablespoons fresh flat-leaf parsley, finely chopped |
1 (8 ounce) can sliced water chestnuts, drained and chopped |
1/2 cup light mayonnaise |
1/4 cup reduced-fat sour cream |
2 tablespoons fresh lemon juice |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1/2 teaspoon black pepper, freshly ground |
cooking spray |
3/4 cup swiss cheese, shredded (about 3 ounces) |
2 ounces baked potato chips, crushed (about 3/4 cup) |
Directions:
1. Preheat oven to 400°.
2. Mix together chicken, green onions, bell pepper, parsley, and water chestnuts in a large bowl. I skip chopping the chestnuts, just leave them sliced.
3. In a small bowl, combine mayonnaise, sour cream, lemon juice, mustard, salt, and pepper and stir with a whisk.
4. Add mayonnaise mixture to chicken mixture; stir well to combine.
5. Spray an 11 X 7 baking dish with cooking spray.
6. Spoon chicken mixture into prepared dish and sprinkle with cheese.
7. Top cheese evenly with chips.
8. Bake at 400° for 13 minutes or until filling is bubbly and chips are golden.
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