Baked Chicken Salad Recipe
Ingredients
| 2 Tbs. corn oil margarine | ||
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 cup Hellmann's Real | ||
| Mayonnaise or Best | ||
| Foods Real Mayonnaise | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Cooked and cubed chicken | 2 Cup (16 tbs) | |
| Toasted slivered almonds | 1/2 Cup (16 tbs) | |
| Sliced mushrooms | 1 Can (10oz), drained | |
| Potato chips | 1/4 Cup (16 tbs), crushed | |
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.
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.
Chef
