Easy Weeknight Dinner: Retro Chicken and Chips Casserole
By: Leah Rodrigues
Published: September 27, 2014

Chicken and chips casserole was a popular dish in the 1950's.  Back then, this recipe would come together using canned condensed soup, frozen vegetables and leftover chicken, this version is on the fresher and lighter side.  Boneless, skinless chicken breasts are combined with red pepper, flat leaf parsley and green onion before being combined with a low fat cream sauce made with low-fat mayonnaise and low-fat sour cream.  The iconic potato chip topping remains the same using full fat crushed crumbs.  This nostalgic meal will take you back to simpler times when color TV was brand new and the first McDonald's opened its doors.
Chicken and Chips Casserole
4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
	4 green onions, thinly sliced (white and light green parts only)
	1 red bell pepper, chopped into a fine dice 
	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 low-fat sour cream
	2 tablespoons fresh lemon juice
	2 teaspoons Worcestershire sauce
	1/2 teaspoon salt
	1/2 teaspoon freshly ground black pepper
	Cooking spray
	3/4 cup (3 ounces) shredded cheddar cheese
	3/4 cup crushed baked potato chip crumbs 
	Preheat oven to 400°.
	In a large bowl, combine chicken, green onions, red bell pepper, flat leaf parsley and water chestnuts and stir well. In a separate bowl, whisk low-fat mayonnaise with low-fat sour cream, lemon juice, Worcestershire sauce, salt and pepper. Add mayonnaise mixture to chicken mixture and stir well to combine. Spray a large baking dish with cooking spray and spoon chicken mixture and top with cheese and potato chip crumbs. Bake for 13 minutes or until filling is bubbly and chips are golden brown.
Note: For a southwestern take on this recipe, substitute the flat leaf parsley for cilantro, add 1 4.5 ounce can of green chilies and a tablespoon of taco seasoning to the the chicken mixture.  Top with tortilla chips instead of potato chips.
	Second Note: If you decide to make this casserole ahead of time, do not add the potato chips until just before baking.