Creamy veggies and chicken topped with potato chip crunch? Your whole family just might swoon. I make this delicious meal for mine often. Bonus: The prep is quick and easy! —Bernice Knutson, Danbury, Iowa
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
- 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.
- Transfer to a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.
- Sprinkle with potato chips and remaining cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.
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