Aug 26
| Ingredients | |||
| 2 | cup | chicken, diced, cooked | |
| 2 | cup | celery, chopped | |
| 1/3 | cup | mayonnaise, light | |
| 1/4 | cup | almonds, slivered | |
| 2 | tablespoon | lemon juice, fresh | |
| 1/4 | cup | bell pepper, green, chopped | |
| 1/4 | cup | onion, finely chopped | |
| 2 | tablespoon | pimiento, chopped | |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | pepper, freshly ground | |
| 1/4 | cup | swiss cheese, grated | |
| 2 | cup | potato chips, fat-free or reduced-fat, coarsely crushed | |
| Directions: | |||
 Preheat the oven to 350 degrees F.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. Nutritional Information Per Serving (3/4 cup): |
|||
