Hot Chicken and Chips Retro

Randy Mayor; Cindy Barr

This recipe has a nostalgic appeal that harks back to the 1950s and '60s. If you make it ahead, don't add the baked potato chips until it's time to bake the casserole, or they'll become soggy.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 321
  • Calories from fat: 31%
  • Fat: 10.9g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1g
  • Protein: 34.3g
  • Carbohydrate: 20.4g
  • Fiber: 2.6g
  • Cholesterol: 96mg
  • Iron: 11.4mg
  • Sodium: 606mg
  • Calcium: 175mg

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
  • 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)

Preparation

  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.
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