Ingredients

• 12 ounces boneless, skinless chicken breast, uncooked
• 1/2 cup celery, chopped
• 1/4 cup onion, chopped
• 1/2 cup canned mushrooms, sliced
• 1/4 cup canned water chestnuts, chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon Tabasco^® sauce
• 1 cup chow mein noodles, crushed

Preparation

1. Boil chicken breasts until cooked through. Drain.
2. Dice chicken.  Measure 2 cups to use in the recipe.
3. Drain and rinse mushrooms.
4. In a mixing bowl, combine all ingredients except for chow mein noodles. Mix well.
5. Place in a greased 9″ x 9″ baking dish. Sprinkle noodles on top.
6. Bake at 350° F for 30 minutes.
7. Slice into 6 equal portions and serve. 

Helpful hints

• Makes a nice entrée for brunch.
• Use fat-free sour cream, fat-free mayonnaise and low-fat chow mein noodles to lower fat to 3 grams and calories to 150 per serving.
• Sodium varies between brands. Compare labels and choose the lowest sodium brand of mushrooms, mayonnaise, water chestnuts and chow mein noodles.
• Try this dish hot or cold.