2 tablespoons corn oil margarine
1 cup thinly sliced celery
1 cup chopped onion
1/2 cup Hellmann's Real Mayonnaise or Best Foods 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 ounces) 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 in mayonnaise, sour cream, lemon juice, salt and pepper until well blended. Add chicken, almonds and mushrooms; toss to coat well. Spoon into 1 1/2 quart casserole. Sprinkle with potato chips. Bake in 325 degree oven for 25 to 30 minutes, or until hot.
In a 1 1/2 quart microproof casserole, microwave margarine on high until melted. Stir in celery and onion; microwave 3 minutes. Stir in mayonnaise, sour cream, lemon juice, salt and pepper. Add chicken, almonds and mushrooms; toss to coat well. Microwave 5 minutes, or until hot, stirring once and sprinkling with potato chips after 3 minutes.
Makes 4 to 6 servings.