CHICKEN SOUR CREAM BAKE

4 cups bite-size pieces of cooked rotisserie chicken

1 medium onion, chopped

1 1/2 cups chopped celery

1 cup sliced mushrooms, sautéed

2 cups toasted bread cubes of cubed stuffing mix

11/2 cups Hellmann’s Light Mayonnaise

1 cup reduced-fat or non-fat sour cream

1 package dry Ranch Dressing Mix

2 cups shredded Swiss cheese

Ground pepper to taste

1/2 cup sliced almonds

Preheat oven to 350ºF. Combine all ingredients, except almonds. Transfer to a 9x13-inch glass baking dish and bake 30 minutes. Sprinkle with almonds and bake an additional 15 minutes. Recipe makes 8 servings.

Source: Recipe adapted from Another Mushroom by Marilyn Romweber, The Little Mushroom Restaurant, Dallas, TX.