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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.
Submitted by Tess M Apr 2, 2010 15 min 30 min 45 min

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