Hot Chicken Casserole With Chip Topping

• 1 12 lbs boneless skinless chicken breasts, roasted and chopped (about 4 cups)
• 14 cup green onion, chopped
• 14 cup red bell pepper, chopped
• 2 tablespoons fresh flat-leaf parsley, finely chopped
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 12 cup light mayonnaise
• 14 cup reduced-fat sour cream
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 12 teaspoon salt
• 12 teaspoon black pepper, freshly ground
• cooking spray
• 34 cup swiss cheese, shredded (about 3 ounces)
• 2 ounces baked potato chips, crushed (about 3/4 cup)

1. Preheat oven to 400.
2. Mix together chicken, green onions, bell pepper, parsley, and water chestnuts in a large bowl.
3. I skip chopping the chestnuts, just leave them sliced.
4. In a small bowl, combine mayonnaise, sour cream, lemon juice, mustard, salt, and pepper and stir with a whisk.
5. Add mayonnaise mixture to chicken mixture; stir well to combine.
6. Spray an 11 X 7 baking dish with cooking spray.
7. Spoon chicken mixture into prepared dish and sprinkle with cheese.
8. Top cheese evenly with chips.
9. Bake at 400 for 13 minutes or until filling is bubbly and chips are golden.

chicken breasts, green onion, red bell pepper, parsley, water chestnuts, light mayonnaise, sour cream, lemon juice, mustard, salt, black pepper, cooking spray, swiss cheese, potato chips

Taken from www.food.com/recipe/hot-chicken-casserole-with-chip-topping-438569 (may not work)