1 cup cubed, cooked chicken breast cuts 1 tbsp. lemon juice
1 cup diced celery ? tsp. pepper
½ cup nonfat mayonnaise 1 cup low-fat baked potato chips
¼ cup sliced pimiento ? cup shredded nonfat cheddar cheese
2 tbsp. finely chopped red onion 

 

Preheat toaster oven to 425ºF. Spray square baking dish with cooking spray. Combine chicken, celery, mayonnaise, pimiento, red onion, lemon juice, and pepper in dish and mix well. Place chips in a resealable plastic bag; crush with rolling pin or by hand. Add cheddar cheese to bag and shake until ingredients are mixed. Sprinkle mixture over top of casserole. Bake 25 to 35 minutes, until bubbly hot and lightly browned.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	155	1 starch	1
Fat	2 g	1 lean meat
Carbohydrates	19 g
Protein	14 g
Cholesterol	26 mg
Dietary Fiber	1 g
Sodium	450 mg