Luncheon Chicken Salad - cooking recipe

Ingredients

1/4 lb. fresh mushrooms, sliced
1 Tbsp. margarine
1 can celery soup
1/2 c. mayonnaise
5 Tbsp. lemon juice
4 tsp. brown spicy mustard
1 sprig mint, chopped
1 Tbsp. sugar (optional)
1/8 tsp. salt
1/8 tsp. pepper
5 c. chopped cooked chicken
1 (8 oz.) can sliced water chestnuts, drained

Preparation

Saute mushrooms in margarine until tender in saucepan over medium flame; set aside.
Combine next 8 ingredients; mix well. Stir in mushrooms, chicken and water chestnuts.
Chill several hours or overnight.
Makes 6 to 8 servings.