Hot Chicken and Chips Retro

15 Reviews
ADD YOUR REVIEW
Randy Mayor; Cindy Barr
Yield:
6 servings
By Barbara Lauterbach
November 2004
RECIPE BY Cooking Light

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.

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)

Nutritional Information

  • Calories 321
  • Caloriesfromfat 31%
  • Fat 10.9g
  • Satfat 4.1g
  • Monofat 2.6g
  • Polyfat 1g
  • Protein 34.3g
  • Carbohydrate 20.4g
  • Fiber 2.6g
  • Cholesterol 96mg
  • Iron 11.4mg
  • Sodium 606mg
  • Calcium 175mg

How to Make It

Step 1

Preheat oven to 400°.

Step 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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Ratings & Reviews

dawnleblanc's Review

wessiesgirl
September 23, 2013
N/A

CrystalLynn16's Review

CatherineCha
August 28, 2013
N/A

sassybrat's Review

user
February 28, 2013
I made this dish last night and my boyfriend really liked it and told me i had to make it again

Crockhonk's Review

Crockhonk
February 05, 2013
Followed advice and 1 Tbsp of lemon juice and celery instead of water chestnuts. That made this a hit with the whole family, good leftovers too.

Kellicipes's Review

sma1978
September 05, 2012
This was actually really good! We used Celery instead of Water Chesnuts because I read a review that it tasted too crunchy, like salad. So we thought celery would be a lighter "crunch" substitute. We also only had regular Hellman's Mayo....oops! But that made a huge difference! I would definitely make this again! No complaints from the entire family!

CatherineCha's Review

Brittnee
April 19, 2012
N/A

Brittnee's Review

momsje3
January 06, 2012
I enjoyed this recipe, but I would cut down on the chestnuts a little next time. For being healthy I thought this was a good recipe, but my husband didn't enjoy it.

chrissyp71's Review

ErinFrum
August 30, 2011
I love this dish! I "cheat" and buy a rotisserie chicken from the supermarket and pull off the meat so it's obviously a little higher in fat due to the dark meat (I don't use the skin) but it's SUPER easy. I also skip the red pepper (just prefer it raw versus cooked and don't miss it in the dish). The finished product is so creamy and tangy. I feel like I'm spoiling myself! I've brought it to a potluck and it was a hit! (You can always tell by an empty serving dish at midway through a potluck)

gretcheepoo's Review

redzinner
March 20, 2011
My husband and I really enjoyed this dish. I used a whole rotisserie chicken (with skin removed) instead of the 4 chicken breasts. I also added a little more green onion and red pepper to the mixture (just chopped up what I had). I thought the dish was delicious and worked really well serving it with a soup or a salad.

user's Review

dawnleblanc
January 25, 2011
Hot chicken salad is what this tasted like. If you like mayo you will probably enjoy this recipe. We however did not. I think with cream of chicken soup instead of mayo it would be much better. I also substituted corn for water chestnuts. I am deleting this one from my saved recipes.