4 c. cooked chicken
2 c. celery (diced)
1 jar (4 1/2 oz.) whole mushrooms, drained
1/2 c. toasted pecans
4 slices crisp fried bacon (crumbled)
1 c. mayonnaise or salad dressing
1 c. sour cream
2 tbsp. lemon juice
1 1/2 tsp. salt

Combine chicken, celery, mushrooms, pecans and crumbled bacon in large bowl. Blend mayonnaise, sour cream, lemon juice and salt; add to chicken mixture. Toss lightly to mix. Chill thoroughly. Serve in lettuce cups or garnish with watercress. Serves 8 medium servings.

To toast pecans, place in shallow baking tin at 350 degrees for 15 minutes.