Monday, August 27, 2012 Hot Chicken and Chips Retro

Ingredients

4 cups rotisserie chicken, chopped
1/4 cup onion, finely chopped
1/4 cup red bell pepper, chopped
2 TBSP fresh flat-leaf parsley, finely chopped
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 TBSP fresh lemon juice
2 tsp Dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
3/4 cup crushed baked potato chips (about 2 ounces)

Directions

Preheat oven to 375 deg. 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 375 deg for about 15 minutes or until filling is bubbly and chips are golden.

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