Baked Chicken Salad
- 2 Tbsps margarine
- 1 cup celery, thinly sliced
- 1/2 cup onion, chopped
- 1/2 cup mayonnaise
- 1/2 cup dairy sour cream
- 1 Tbsp lemon juice
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups cooked chicken, cubed
- 1/2 cup slivered almonds, toasted
- 1 can (6 oz) sliced mushrooms, drained
- 1/4 cup crushed potato chips
In a large skillet, melt the margarine over medium heat. Add sliced celery and chopped onion. Cook for about 4 minutes or until tender. Remove from the heat.
Slowly stir in the next 5 ingredients until well blended. Add cubed chicken, toasted almonds and sliced mushrooms. Toss to coat well.
Spoon into 1 1/2-quart casserole. Sprinkle with crushed potato chips. Bake at 325°F for 25-30 minutes or until hot.
Makes 4-6 servings.
Slowly stir in the next 5 ingredients until well blended. Add cubed chicken, toasted almonds and sliced mushrooms. Toss to coat well.
Spoon into 1 1/2-quart casserole. Sprinkle with crushed potato chips. Bake at 325°F for 25-30 minutes or until hot.
Makes 4-6 servings.
Submitted by Apr 2, 2010
15 min
30 min
45 min