- 2 tablespoons [30 mL] corn oil or margarine [30 g]
- 1 cup [250 mL] thin celery slices
- 1/2 cup [125 mL] chopped onion
- 1/2 cup [125 mL] real mayonnaise [not salad dressing]
- 1/2 cup [125 mL] sour cream
- 1 tablespoon [15 mL] lemon juice
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 2 cups [500 mL] cooked chicken dices
- 1/2 cup [125 mL] roasted slivered almonds
- 1 [6-ounce / 170-mL] can mushroom slices, drained
- 1/4 cup [60 mL] crushed potato chips
|
- Preheat oven to 325°F [160°C].
- Into a large skillet, heat corn oil or melt margarine over medium heat.
- Add celery slices and chopped onion; soften together for approximately 4 minutes.
- Remove from heat.
- Mix together mayonnaise, sour cream, lemon juice, salt and pepper until well blended.
- Toss in chicken dices, roasted slivered almonds and mushroom slices until well coated.
- Spoon mixture into a 1 1/2-quart [1.5-L] casserole.
- Sprinkle mixture all over with crushed potato chips.
- Bake into preheated oven for approximately 25 to 30 minutes, until hot.
|
