Hot Chicken and Chips Retro

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.