Best Baked Chicken Salad

• 2 Tablespoons Butter
• 3/4 cups Celery, Thinly Sliced
• 1/4 cups Onion, Rough Chopped
• 4 ounces, weight Sliced Mushrooms
• 1/2 cups Sour Cream
• 1/2 cups Mayonnaise
• 2 teaspoons Lemon Juice
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 2 cups Cooked Chicken, Cubed
• 3/4 cups Crushed Potato Chips

1. Preheat oven to 350 degrees.
2. In large skillet, melt butter over medium heat.
3. Add celery and onion and cook until tender, 2 to 4 minutes, adding mushrooms about halfway through.
4. Turn off heat.
5. Stir in the sour cream, mayonnaise, lemon juice, salt and pepper, mixing thoroughly.
6. Stir in the cooked chicken (you can use the meat from leftovers, or bake/broil chicken breast just for this), coating well.
7. Spread into 1 1/2 quart casserole dish, and spread with the crushed potato chips.
8. Bake for 25-30 minutes at 350 degrees.
9. (I always make a double or triple batch when I take this somewhere.)

butter, celery, onion, mushrooms, sour cream, mayonnaise, lemon juice, salt, black pepper, chicken, potato chips

Taken from tastykitchen.com/recipes/main-courses/best-baked-chicken-salad/ (may not work)