Note: One of my "comfort food" recipes. Quick to fix. Appealed to me because it was listed in the "Low-Cost Casseroles" section of Taste of Home. I was glad that our family really liked the flavor, too.
2 cups diced cooked chicken
1 can cream of chicken soup, undiluted
2 celery ribs, finely chopped
1/2 cup mayonnaise
1 can (4 oz) mushroom stems and pieces, drained
2 T. finely chopped onion
1/2 cup crushed butter-flavored crackers (about 12 crackers)
1/2 cup crushed potato chips
1/2 cup sliced almonds
In a large bowl, combine the first six ingredients. Stir in cracker crumbs. Spoon into a greased 1-1/2 quart baking dish. Bake, uncovered, at 375 degrees for 15 minutes.
Sprinkle with potato chips and almonds. Bake 15 minutes longer or until bubbly and lighly browned. Yield: 4 servings
