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| Hot Chicken and Chips Retro Recipe Randy Mayor; Cindy Barr |
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Hot Chicken and Chips Retro Recipe. Enjoy quick and easy chicken recipes and learn how to make Hot Chicken and Chips Retro.
This recipe has a nostalgic appeal that harks back to the 1950s and ’60s. If you make it ahead, don’t add the potato chips until it’s time to bake the casserole, or they’ll become soggy.
To crush baked potato chips for the casserole topping, place the chips in a large zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lightly pounding or rolling until you achieve the desired size and texture. This method makes cleanup a breeze and keeps crumbs in the bag.
Yield: 6 servings
Ingredients
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.
Nutritional Information
Amount per serving
Calories: 321
Calories from fat: 31%
Fat: 10.9g
Saturated fat: 4.1g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 1g
Protein: 34.3g
Carbohydrate: 20.4g
Fiber: 2.6g
Cholesterol: 96mg
Iron: 11.4mg
Sodium: 606mg
Calcium: 175mg
Barbara Lauterbach, Cooking Light
NOVEMBER 2004
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