Servings:
6 servings
Ingredients
- 4 cup chopped roasted skinless, boneless chicken breast (about 4 breasts)
- 1/4 cup chopped green onions
- 1/4 cup chopped red bell pepper
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 1 can sliced water chestnuts, drained and chopped
- 1/2 cup low-fat mayonnaise
- 1/4 cup reduced-fat sour cream
- 2 tablespoon fresh lemon juice
- 2 teaspoon dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Cooking spray
- 3/4 cup shredded swiss cheese
- 3/4 cup crushed baked potato chips (about 2 ounces)
Preparation
Baking Directions:
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.
