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Baked Chicken Salad

Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken

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