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
- 8 ounces 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 shredded Swiss cheese -- (3 ounces)
- 3/4 cup crushed baked potato chips -- (about 2 ounces)
Preparation
Step 1
1. Preheat oven to 400°.
2. 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.
Servings: 6
Nutrition Facts
Nutrition (per serving): 319 calories, 120 calories from fat, 13.6g total fat, 102.9mg cholesterol, 383.7mg sodium, 384.1mg potassium, 13.4g carbohydrates, 1.5g fiber, 1.9g sugar, 34.6g protein, 8.2 points.
Source
Author: Barbara Lauterbach, Cooking Light , NOVEMBER 2004
Source: myrecipes.com
Web Page: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=780397