2 Tbsp. butter or margarine
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. cubed, cooked chicken
1/2 c. slivered, toasted almonds
1 (4 oz.) can sliced mushrooms, drained
1/4 c. potato chips

In large skillet, melt butter over medium heat. Add celery and onion; cook about 4 minutes. Remove from heat. Stir in mayonnaise, sour cream, lemon juice, salt and pepper until well blended. Add chicken, almonds and mushrooms; toss to coat well. Spoon into 1 1/2-quart casserole. Sprinkle with potato chips. Bake in 325° oven for 25 to 30 minutes. Serves 6.