2 tbsp. corn oil butter
1 c. thinly sliced celery
1/2 c. chopped onion
1/2 c. Hellmann's real mayonnaise
1/2 c. dairy sour cream
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
2 c. cubed cooked chicken
1/2 c. slivered almonds, toasted
1 can (6 oz.) sliced mushrooms, drained
1/4 c. crushed potato chips

In large skillet melt butter 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. Makes 4-6 servings.