1/2 cup butter
1 cup packed brown sugar
1 cup chopped onion
1 cup cooked, cubed chicken breasts
1 cup sliced mushrooms
1 (10 ounce) can sliced mushrooms
1 (6 ounce) can sliced mushrooms
1 teaspoon diced celery
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
2 teaspoons cornstarch
1 cup all-purpose flour
1 cup mayonnaise
1 cup milk
Heat butter in a large skillet over medium heat. Remove pan from heat; add brown sugar and onions. Stir gently. Cook 1 minute, stirring constantly, or until brown sugar is melted. Remove from heat; stir in chicken. Remove mushrooms from bottom of pan. Pour over chicken.
Slice mushrooms into 1/4 inch slices.
Prepare mayonnaise by mixing mayonnaise, milk and chicken; pour over mushroom mixture. Cover, remove foil, and refrigerate overnight.
When ready to serve, stir mayonnaise mixture into lettuce, mushrooms, chicken, and mushrooms. Sprinkle with sliced mushrooms. Top with celery leaves, cornstarch, flour, mayonnaise, milk. Serve hot or cold.