| Crunchy Chicken Salad | | | | | | | |
| | | | | | | | | | |
| 2 cups diced cooked chicken | | | 1/2 cup sour cream | | | |
| 4-1/2 oz whole button mushrooms | | 1/2 cup mayonnaise | | | |
| 3 slices bacon, crisply cooked and crumbled | 1 cup shredded lettuce | | | |
| 3/4 cup diced carrots | | | 3 oz Chinese rice noodles | | | |
| 3/4 cup diced celery | | | 1 tbsp lemon juice | | | | |
| 1/2 cup quartered water chestnuts | | | | | | | |
| | | | | | | | | | |
| In a large bowl, combine chicken, mushrooms, bacon, carrots, celery, water chestnuts, and lemon |
| juice. Cover with plastic wrap; chill 4 hours or overnight. Just before serving, combine sour cream |
| and mayonnaise in a small bowl. Mix 3/4 cup of sour cream mixture with chicken-vegetable mixture. |
| Spread shredded lettuce in a shallow salad bowl. Add chicken salad; mix well. Heat noodles in |
| 300-degree oven 3 to 4 minutes, until crisp. Scatter half of noodles over salad. Serve with remaining |
| noodles and sour cream mixture on the side. |
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