2 tbsp. butter
1 c. thinly sliced celery
1/2 c. chopped onion
1/2 c. mayonnaise
1/2 c. sour cream
1 tbsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
2 c. cooked cubed chicken
1/2 c. slivered toasted almonds
1 (6 oz.) can mushrooms, drained
Shoestring potato sticks, optional

Saute celery and onions in butter about 4 minutes. Remove from heat and stir in next 5 ingredients until well blended. Add chicken, almonds, and mushrooms; toss to coat well.

Pour into 1 1/2-quart casserole. Sprinkle with shoe string potatoes; bake at 325 degrees for 25-30 minutes or until hot. Makes 4-6 servings.