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Baked Chicken Salad Recipe

September 28, 2006
Baked Chicken Salad Recipe

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.

2 Tablespoons corn oil margarine
1 Cup thinly sliced celery
1/2 Cup chopped onion
1/2 Cup 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