Baked chicken salad

 
                            Baked Chicken Salad
 
 Recipe By     : The ChiliDog's Kitchen
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cafe:Salads                      *Web
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Tablespoons   corn oil margarine
    1      Cup           thinly sliced celery
      1/2  Cup           chopped onion
      1/2  Cup           Hellmann's real mayonnaise
      1/2  Cup           dairy sour cream
    1      Tablespoon    lemon juice
      1/2  Teaspoon      salt
      1/8  Teaspoon      pepper
    2      Cups          cubed cooked chicken
      1/2  Cup           slivered almonds -- toasted
    1      Can           (6 oz.) sliced mushrooms drained
      1/4  Cup           crushed potato chips
 
 In large skillet melt margarine over medium heat.  Add celery and onion;
 cook about 4 minutes or until tender.  Remove from heat.  Stir next 5
 ingredients until well blended.  Add chicken, almonds and mushrooms; toss
 to coat well. Spoon 1 1/2 quart casserole.  Sprinkle with potato chips.
 Bake in 325 degree oven for 25-30 minutes or until hot.