Prep : 30 minutes Bake :15 minutes Makes 4 servings
4 green onions, finely chopped
1/2 cup Hellmann's® Real Mayonnaise
2 tablespoons lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt
2 cups finely chopped rotisserie chicken
1/2 cup shredded Monterey Jack cheese
1 celery rib, finely chopped
4 medium sweet red peppers
**Crushed potato chips, optional**
1 . Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat.
2 . Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.
3 . Place in a greased 13x9-in. baking dish. Fill with chicken mixture. If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or until filling is heated through. Yield: 4 servings.
Full-Bodied White Wine :
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
My family love this recipe because it combines the fresh flavor of summer bell peppers and chicken salad.