Baked Chicken Salad
|Corn oil margarine||2 Tablespoon|
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs) (Hellman's Rea/ Best Foods Real Brand)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Cooked and cubed chicken||2 Cup (32 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
|Canned sliced mushrooms||6 Ounce, drained (1 Can)|
|Crushed potato chips||1⁄4 Cup (4 tbs)|
In large skillet melt margarine over medium heat.
Add celery and onion; cook about 4 minutes or until tender.
Remove from heat.
Stir in next 5 ingredients until well blended.
Add chicken, almonds and mushrooms; toss to coat well.
Spoon into 1 1/2-quart casserole.
Sprinkle with potato chips.
Bake in 325°F oven 25 to 30 minutes or until hot.