Hot Chicken Salad - cooking recipe

Ingredients

2 c. diced cooked chicken
1 c. finely chopped celery
1/2 c. sliced almonds, toasted
1/2 c. Ritz cracker crumbs
2 Tbsp. chopped onions
1 can cream of chicken soup, undiluted
1/2 c. margarine
1 (2 oz.) can mushroom stems and pieces, drained
1/2 c. Ritz crumbs for top

Preparation

Combine all ingredients except 1/2 cup crumbs for top.
Toss gently.
Spoon into 1 1/2-quart casserole.
Bake at 375\u00b0 for 15 minutes.
Sprinkle cracker crumbs on top and bake 15 minutes longer.
Yields 4 to 6 servings.