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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A creamy mix of crunchy veggies and hot chicken topped with crispy potato chips. The whole family will love this comforting dish from Bernice Knutson in Danbury, Iowa-and you'll love the quick and easy prep! Ingredients:
1 package (9 ounces) frozen diced cooked chicken breast, thawed |
2 cups thinly sliced celery |
1 can (8 ounces) sliced water chestnuts, drained |
1/2 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 |
1/2 teaspoon salt |
2 cups crushed potato chips |
Directions:
1. In a large bowl, combine the chicken, celery, water chestnuts, almonds, green pepper, pimientos, onion and 1/3 cup cheese. In a small bowl, combine the mayonnaise, lemon juice and salt. Stir into chicken mixture and toss to coat.
2. Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.
3. Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted. Yield: 4 servings.
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