Hot Chicken Casserole

2 cups cooked chicken, chopped
1 can cream of chicken soup
2 celery ribs, finely chopped
1/2 cup mayonnaise
2 Tbsp. dehydrated onions
1 large Portobello mushroom top, chopped
1/2 tube butter-flavored crackers (crushed)
1 cups shredded cheddar cheese
1/2 cup crushed potato chips
1/4 cup sliced almonds

Preheat oven to 350 degrees.  In a large bowl combine chicken, soup, celery, mayonnaise, onions, mushroom, crackers and cheese.  Pour into a 2 qt. baking dish sprayed with non-stick spray.  Bake 20-25 minutes or until bubbly.  Sprinkle with crushed chips and almonds.  Bake another 10 minutes or until lightly browned.

Martha:  I make a version of this using imitation crab for a dear friend of mine.  You can see the ingredient changes by going to Martha's Recipe Cabinet.  I  The crushed crackers added to the mix thickens as well as adds another flavor.  Once this dish is served, I will have to admit that it doesn't look as appealing as I would like due to the color of gray coming from the mushrooms, but the flavor makes up for its lack of looks.   This dish is great to eat as a casserole or to serve as an appetizer with crackers.  It doesn't come out quite as thick as it's crab version so if you're making it to serve as an appetizer, add another cup of cheese.

Food Tester Carol:  The important feature in this recipe, which incidentally is one of our favorites, is the way the mushrooms bring an earthiness to the chicken but do no change its lightness.  Both of these main ingredients are solid enough in their own right to retain their essential character and together they make this casserole, with its light, cheesy sauce and supporting ingredients, a classic dish.  This could be one of my (and your) ten most dependable, delicious guest meals!