Baked Chicken Salad

Michael doesn’t care for water chestnuts, so I tried subbing in about 1/2 of a red bell pepper. It was pretty good. Follow your own preference.

1 1/2 cups celery, diced
2 cups cooked chicken, shredded
1 Tbs lemon juice
1 cup sweet onions, diced
10 oz cream of chicken soup, condensed
1/2 cup mayonnaise
5 oz water chestnuts, canned, diced
8 oz sharp cheddar cheese, shredded
2 oz potato chips, crumbled

1. Combine celery through water chestnuts and half of cheese. Stir to combine well.
2. Spoon into a lightly greased 9 inch casserole dish.
3. Cover and bake at 350 for 40 minutes. Uncover, top with remaining cheese and crushed chips. Return to oven and bake an additional 10 minutes, or until bubbly.

Servings: 6

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