Lettuce leaves
1 tbsp. butter
2 tbsp. Worcestershire sauce
1 (3 oz.) can chow mein noodles
1/2 c. mayonnaise
1 tsp. onion salt
6 c. cooked, cubed chicken
1 1/2 c. sliced celery
1/2 c. sliced water chestnuts

Melt butter and 1 tablespoon Worcestershire sauce in shallow pan. Add noodles and toss to coat. Bake for 20 minutes at 300 degrees. Stir occasionally. Combine mayonnaise, onion salt and 1 tablespoon Worcestershire sauce. Just before serving add dressing to chicken, celery, water chestnuts and part of chow mein noodles. Stir gently. Serve on bed of lettuce leaves-garnished with remaining noodles.