Rating: 3 stars
15 Ratings
  • 1 star values: 3
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 0
  • 5 star values: 5

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.

Barbara Lauterbach
Recipe by Cooking Light November 2004

Gallery

Randy Mayor; Cindy Barr

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

321 calories; calories from fat 31%; fat 10.9g; saturated fat 4.1g; mono fat 2.6g; poly fat 1g; protein 34.3g; carbohydrates 20.4g; fiber 2.6g; cholesterol 96mg; iron 11.4mg; sodium 606mg; calcium 175mg.
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