For some reason I started thinking about this old recipe, and want to resurrect it. I always loved the flavor of it, and it’s been all but lost to the newer more upscale recipes. We’ve got chicken and peppers on sale this week, so this is a great recipe to use the specials. I try not to eat a lot of potato chips any more, but this recipe can’t be made without them (that’s my story, and I’m sticking to it)!
Hot Chicken Salad Stuffed Pepper
This is a great dish to prepare in advance, then just bake when you're ready. You can just put the chicken mixture in a casserole dish and bake it, but why not stuff it in peppers?
Ingredients
- 4 large green bell peppers, halved and seeded
- 2 cups cooked boneless skinless chicken breast , cubed
- 2 cup diced celery
- 1/2 cup toasted, sliced almonds
- 1 tsp granulated onion powder
- Salt and pepper
- 1 TBSP fresh lemon juice
- 1 cup mayonnaise
- 3/4 cup grated sharp Cheddar
- 1 cup crushed potato chips
- Broth or wine
Instructions
- Boil pepper halves in salted water until crisp tender. Drain well.
- Heat oven to 350.
- Grease a large rectangular baking dish.
- In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese.
- Place the mixture into pepper halves. Place in baking pan. Spread the crushed potato chips on top. Pour a small amount of wine or broth in the bottom of the baking pan.
- Bake for 20 minutes, or until bubbly.
- Served with a side salad or sauteed spinach would make a great meal.