Retro Hot Chicken Salad
- 1 cup low-fat mayonnaise
- 1/2 cup reduced-fat sour cream
- 3 cups cooked shredded chicken
- 1 cup diced celery
- One 8-ounce can water chestnuts, drained and chopped
- 1 cup grated sharp cheddar
- 1/2 cup sliced scallion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup crushed baked potato chips, unsweetened corn flakes or crackers
- Preheat oven to 375 degrees F.
- Coat a 9 x 13-inch baking pan with cooking spray.
- Whisk together mayonnaise and sour cream in a small bowl. In another bowl, combine chicken, celery, water chestnuts, cheddar, scallion, salt and pepper. Add mayonnaise mixture and gently toss to combine. Transfer to baking pan. Sprinkle with chips. Bake 20-25 minutes, or until bubbling.
lowfat mayonnaise, sour cream, chicken, celery, water chestnuts, cheddar, scallion, salt, pepper, potato chips
Taken from www.epicurious.com/recipes/member/views/retro-hot-chicken-salad-53067131 (may not work)