Chicken Salad - cooking recipe

Ingredients

4 to 5 chicken breasts, cooked and coarsely chopped
2 c. celery, coarsely chopped
1 can water chestnuts, sliced
1 (4 oz.) can whole mushrooms, rinsed, drained and halved
1/2 c. toasted pecan halves
4 to 6 slices bacon, fried crisp, drained and crumbled
1/2 c. sour cream
3/4 to 1 c. mayonnaise
2 Tbsp. fresh lemon juice
1 1/2 tsp. salt
pepper, coarsely ground

Preparation

Roast pecans by placing them on a cookie sheet for 10 to 15 minutes in 350\u00b0 oven.
Watch carefully to prevent burning.
Combine chicken, celery, mushrooms, water chestnuts, pecans and about 3/4 bacon bits.
Blend sour cream, salt, lemon juice and pepper into chicken mixture.
Add enough mayonnaise to moisten salad thoroughly and toss lightly.
Chill thoroughly.
When ready to serve, garnish top with the rest of the bacon bits.
May be served in individual lettuce cups or on a lettuce-lined platter.