4 cooked diced chicken breasts
2 c. diced celery
4 1/2 oz. jar mushrooms
1 c. mayonnaise
1 c. sour cream
1 1/2 tsp. salt
2 tbsp. lemon juice
1/4 tsp. pepper
5 slices crisp fried bacon
1 1/2 c. toasted pecan halves

Combine first 8 ingredients. Toss lightly and chill thoroughly. Add bacon and pecans just before serving. Serve on crisp lettuce cups. Garnish with parsley and black olives. Serves 15.