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Description: Favorite recipes from many members of our Woman's Club for you to enjoy for years to come. "Celebrating 110 Years"

Funds raised support: Antioch Ca. Police Department K9 Unit, Antioch Ca. Animal Shelter, the A.m.a.p.a. After School Program and the Gfwc Woman's Club of Antioch.

Cost: $15.00
plus $6.00 S/H per book.

• 1 celery rib, sliced
• 4 T. butter, divided
• 1 can condensed cream of chicken soup, undiluted
• 2/3 cup mayonaise
• 1/2 cup sour cream
• 2 T. dried minced onion
• 3 cups cubed cooked chicken
• 1 8 oz. can sliced water chestnuts, drained
• 1 box fresh mushrooms, sliced, enough to make one cup after cooking
• 2/3 cup shredded Swiss cheese
• 1-2 cups fresh bread crumbs
• 1/2 cup sliced almonds

Saute' mushrooms in 1 T. butter and one T. olive oil about 8 min. Set aside. In a large saucepan, Saute' celery in 1 T. butter until tender. Stir in soup, mayonaise, sour cream, onion, chicken, water chestnuts and mushrooms. Cook and stir over medium just until mixture begins to boil. Transfer to an ungreased 9" X 13" baking dish. Sprinkle with cheese. Make bread crumbs from 4 to 5 slices of good white bread in a food processor, add 1 T. melted butter (optional). Toss almonds with a little melted butter. Sprinkle bread crumbs on top of casserole, then almonds. Bake uncovered at 375 for 20-25 min. *This recipe is a favorite served at many Mt. Diablo District Meetings held at our club. *Serves 10