4 chicken breasts, cooked and deboned
1 envelope Lipton's onion/mushroom soup
1 (8 oz.) container sour cream
Diced celery
Slivered almonds
1 c. halved white grapes

Mix all together. Serve with cream puff pastry, crackers, or bread.

CREAM PUFF PASTRY
2/3 c. water
1/3 c. butter
2/3 c. all-purpose flour
1/8 tsp. salt
3 eggs

Combine water and butter in a medium sauce; bring to a boil. Add flour and salt, all at once, stirring vigorously over medium high heat until mixture leaves sides of pan and forms a smooth ball. Remove from heat and cool 4 to 5 minutes.

Add eggs one at a time, beating thoroughly with a wooden spoon after each addition; then beat until dough is smooth. Bake on a lightly greased cookie sheet 2 inches apart for 20 minutes at 400 degrees. Yield: enough to pipe one 7 inch cream puff, four 4 inch cream puffs, or thirty 1 inch cream puffs.