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* Exported from MasterCook * 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. Plain Text Version of This Recipe for Printing or Saving | |
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