Make this for: Lunch
This Recipe Makes: 6 Serving(s)
Tender chicken with celery, mayonnaise, almonds, pepper, onion, pimiento and Swiss cheese topped with reduced-fat potato chips.
What you’ll need
2 cup diced cooked chicken (8 ounces)2 cup chopped celery1/3 cup light mayonnaise1/4 cup silvered almonds2 tbsp. fresh lemon juice1/4 cup chopped green bell pepper1/4 cup finely copped onion2 tbsp. chopped pimiento1/2 tsp. salt1/4 tsp. freshly ground pepper1/4 cup shredded Swiss cheese2 cup fat-free or reduced fat potato chips, coarsely chrushed
Preheat the oven to 350 degrees. Spray a 2-quart casserole with non-stick pan spray.
Mix all the ingredients except the cheese and potato chips in a large bowl. Turn into the casserole. Top with the cheese and crushed potato chips.
Bake about 25 minutes, until the cheese is melted and the salad is hot.
Starch: 1/2Non-Starchy Vegetables: 1Meats & Meat Substitutes: 2