Hot Chicken and Chips Retro

Ingredients

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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

Preheat oven to 400°.

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.

Source:  cookinglight.com