This recipe comes to us from Nancy Haehl.
4 cups chopped cooked skinless chicken breasts
¼ cup chopped green onions
¼ cup chopped green or red pepper
2 tablespoons chopped parsley
1 - 8 oz. can sliced water chestnuts drained and chopped
½ cup mayonnaise
¼ cup sour cream
2 tablespoons lemon juice
2 teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon pepper
Preheat oven to 400F. Combine chicken and next 4 ingredients. Combine mayo and next 5 ingredients in separate bowl and stir well. Add mayo mixture to chicken mixture. Spoon into 11 x 7 casserole dish coated with cooking spray. Sprinkle with gluten-free cheese of choice and crushed gluten-free potato chips. Bake 13 minutes or until bubbly. Do not add chips until it is ready to bake. This is an easy recipe to make adjustments according to individual tastes.