Chickie Chippie Casserole

A hybrid of hot chicken salad and a one-dish bake that is nothing short of delicious. Don't be leery of the odd combination of ingredients, once baked you have a ooey-gooey, delicious casserole. From the fridge to the table in under an hour, your craving for modest comfort food that won't kill your calorie count will be filled.

• Ready In: 50 mins
• Serves: 12
• Yields: 12

Ingredients

• 1⁄4 cup unsalted butter
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  teaspoons poultry seasoning
• 1  teaspoon sage
• 1  cup fat-free chicken broth
• 1  cup skim milk
• 1 1⁄2 cups plain yogurt
• 1  tablespoon lemon juice
• 1  teaspoon cayenne pepper
• 2  tablespoons Dijon mustard
• 1  tablespoon Worcestershire sauce
• 2 1⁄2 cups  potato chips, crushed
• 1⁄2 carrot, shredded
• 4  cups chicken breasts, shredded, cooked (boneless-skinless)
• 1  cup celery, diced
• 1  cup green pepper, diced
• 1⁄2 cup onion, diced
• 3  eggs, hard-boiled, sliced
• 3⁄4 cup sharp cheddar cheese, shredded
• 3⁄4 cup monterey jack cheese, shredded

Directions

1. In a small saucepan melt butter and whisk in flour.
2. Slowly add chicken stock and milk, stirring constantly.
3. Add salt, pepper, poultry seasoning, and sage.
4. When mixture begins to thicken, remove from heat and set aside to cool.
5. Once cooled, combine mixture with yogurt, mustard, cayenne, and Worcestershire sauce.
6. In a 9x13 casserole layer potato chips, chicken, vegetables, eggs, cheese and then the combined mixture. Repeat layer pattern twice and top with remaining chips.
7. Bake at 350 degrees for 30 minutes, allow to rest 10 minutes prior to serving.