- 2 lightly rounded cups cubed, cooked chicken
- 2 cups diced or thinly sliced celery (include leaves if you have them)
- ⅓ cup plain Greek yogurt (I like 2%; may use whole or nonfat)*
- ⅓ cup mayonnaise
- ¼ cup minced onion
- 1 scant tablespoon freshly squeezed lemon juice
- ½ teaspoon kosher salt and freshly ground pepper to taste
- ⅓ cup slivered almonds (optional)
- ½ cup cheddar cheese, shredded
- ⅓ cup crumbled potato chips (or a few more to taste)
Chicken Chip Bake
Yield: 4-5 servings
This recipe came from my grandmother's kitchen reminds me of a hot chicken salad (but better!), and it makes a quick meal out of leftover chicken. Comfort food at its best, I've lightened the original with the help of Greek yogurt. For a complete meal, serve with a salad and/or your favorite green vegetable.
Ingredients
Instructions
- Combine all of the ingredients except the cheese and potato chips. Pile lightly into 1½ quart casserole (no need to grease). Sprinkle with cheese, then with chips.
- Bake at 400℉ for 15-20 minutes or until heated through. Check midway and cover lightly with foil if chips are already nicely browned.
Notes
*My grandmother’s original recipe called for all mayonnaise (⅔ cup) and no Greek yogurt. She also used more lemon juice. If you prefer to make the all-mayo version, feel free to add additional lemon juice to taste, as the Greek yogurt supplies its own element of tang. Do taste as you go, however. The lemon juice adds dimension to the flavor, but a little goes a long way.