Baked Chicken Salad Recipe

Summary

Difficulty LevelVery EasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 2 Tbs. corn oil margarine
 Celery1 Cup (16 tbs), thinly sliced
 Onion1/2 Cup (16 tbs), chopped
 1/2 cup Hellmann's Real
 Mayonnaise or Best
 Foods Real Mayonnaise
 Dairy sour cream1/2 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Salt1/2 Teaspoon
 Pepper1/8 Teaspoon
 Cooked and cubed chicken2 Cup (16 tbs)
 Toasted slivered almonds1/2 Cup (16 tbs)
 Sliced mushrooms1 Can (10oz), drained
 Potato chips1/4 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.
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