A creamy mix of crunchy veggies and hot chicken is topped with
crispy potato chips. The whole family will love this comforting dish – and you’ll love the quick and easy prep.
1 package (9 ounces) frozen diced cooked chicken breast, thawed
2 cups thinly sliced celery
1 can (8 ounces) sliced water chestnuts, drained
½ cup chopped almonds
1/3 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
2 tablespoons finely chopped onion
2/3 cup shredded Swiss cheese, divided
1 cup mayonnaise
2 tablespoons lemon juice
½ teaspoon salt
2 cups crushed potato chips
In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and ½ cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat. Transfer to a greased 8 inch square baking dish. Bake, uncovered at 350 degrees for 20 minutes. Sprinkle with crushed potato chips and remaining cheese. Bake 10-15 minutes longer or until heated
through and cheese is melted.
Yield 4 servings (prep time 15 min.) Bake: 30 min.
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