Ingredients
4 green onions, finely chopped1/2 cup mayonnaise2 tablespoons lemon juice1/2 teaspoon dried tarragon1/2 teaspoon pepper1/4 teaspoon salt2 cups finely chopped rotisserie chicken1/2 cup shredded Monterey Jack cheese1 celery rib, finely chopped4 medium sweet red peppersCrushed potato chips, optional
Preparation
Preheat oven to 350°. In a small bowl, mix the first six ingredients. Add chicken, cheese and celery; toss to coat.
Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook peppers in boiling water 3-4 minutes or until crisp-tender; drain.
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.
