Baked Chicken Salad

• 2 Tbsp. corn oil margarine
• 1 c. thinly sliced celery
• 1/2 c. chopped onion
• 1/2 c. Hellmann's real mayonnaise
• 1/2 c. dairy sour cream
• 1 Tbsp. lemon juice
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 c. cubed cooked chicken
• 1/2 c. slivered almonds, toasted
• 1 (6 oz.) can sliced mushrooms, drained
• 1/4 c. crushed potato chips

1. In large skillet, melt margarine over medium heat.
2. Add celery and onion; cook about 4 minutes or until tender.
3. Remove from heat. Stir in next 5 ingredients until well blended.
4. Add chicken, almonds and mushrooms; toss to coat well.
5. Spoon into 1 1/2-quart casserole.
6. Sprinkle with potato chips.
7. Bake in 325u0b0 oven for 25 to 30 minutes or until hot.
8. Makes 4 to 6 servings.

corn oil margarine, celery, onion, mayonnaise, sour cream, lemon juice, salt, pepper, chicken, slivered almonds, mushrooms, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=862854 (may not work)