4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts) 1/4 cup chopped green onions 1/4 cup chopped red bell pepper 2 tbsp. finely chopped fresh flat-leaf parsley 1 (8 oz.) can sliced water chestnuts, drained and chopped 1/2 cup low-fat mayonnaise 1/4 cup reduced-fat sour cream 2 tbsp. fresh lemon juice 2 tsp. Dijon mustard 1/2 tsp. salt 1/2 tsp. freshly ground black pepper Cooking spray 3/4 cup (3 oz.) shredded Swiss cheese 3/4 cup crushed baked potato chips
Preheat oven to 400 degrees. Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir well to combine. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese; top cheese evenly with chips. Bake at 400 degrees for 13 minutes or until filling is bubbly and chips are golden.