Ingredients
-
1 1/2
-
1/4
-
1/4
-
2
-
1
-
1/2
-
1/4
-
2
-
2
-
1/2
-
1/2
-
-
3/4
-
2
-
Directions
Hot Chicken Casserole With Chip Topping, This recipe is from Cooking Light, November 2004 This is an updated version of a classic chicken casserole that Mom used to make It can be made ahead, just leave the chips off until ready to bake , Had some left-over cooked chicken breast Had everything else handy, so this went together quickly, No potato chips, but crushed some ‘scoops over the top, and had a very tasty meal ! Nice crunch from the water chestnuts and green onions/ Thanks for posting, GibbyLou , This recipe is from Cooking Light, November 2004 This is an updated version of a classic chicken casserole that Mom used to make It can be made ahead, just leave the chips off until ready to bake
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Steps
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1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Mix Together Chicken, Green Onions, Bell Pepper, Parsley, and Water Chestnuts in a Large Bowl. I Skip Chopping the Chestnuts, Just Leave Them Sliced. |
|
3
Done
|
in a Small Bowl, Combine Mayonnaise, Sour Cream, Lemon Juice, Mustard, Salt, and Pepper and Stir With a Whisk. |
|
4
Done
|
Add Mayonnaise Mixture to Chicken Mixture; Stir Well to Combine. |
|
5
Done
|
Spray an 11 X 7 Baking Dish With Cooking Spray. |
|
6
Done
|
Spoon Chicken Mixture Into Prepared Dish and Sprinkle With Cheese. |
|
7
Done
|
Top Cheese Evenly With Chips. |
|
8
Done
|
Bake at 400 For 13 Minutes or Until Filling Is Bubbly and Chips Are Golden. |
