Cheesy Hot Chicken Salad

With the New England heat wave rolling through last week, I was trying to find recipes that would be on the lighter side and yet filling for J who has been a bottomless pit the past few weeks. I also still need dishes that will not leave me with left over condiments as we STILL do not have a full sized fridge... I found myself looking through my cooking magazine binder and just did not want to take the time to make some of the yummy looking dishes, but hot chicken salad popped out at me as I had made it once before. I simplified the recipe, using Philadelphia cooking cream rather than buying both mayo and sour cream. I was able to fit the left overs into a medium Tupperware which fit in the fridge and allowed two days of left overs.

For 6(ish) portions:
4 boneless chicken breasts shredded ( I poach mine if I just buy it for this dish)
1 jar pimentos (chopped)
1 small can water chestnuts slivered
1/2 cup peas
1/4 cup slivered almonds ( you don't lose anything if you opt out of these)
1 1/2 cups Philadelphia cooking cream - I used the Italian favor but any would be delish
Juice from 1/2 of a lemon
1 bag shredded cheddar
1 small can potato stix
salt and pepper to taste

• cook, let cool, and shred chicken breasts
• In a large bowl, combine water chestnuts, pimentos and almonds
• Add shredded chicken
• In a smaller bowl, combine and mix cooking cream and lemon juice
• Combine the cream mixture with the chicken mixture
• Salt and pepper to taste
• Coat large baking dish with non stick spray
• Spoon into dish
• Top with cheddar cheese
• Bake for 15-20 min at 375
• Sprinkle with potato stix and serve

adapted from Cuisine at Home