BAKED CHICKEN SALAD

By Marinel

This recipe is always a winner. Don't bother making it the night before, it is always good!

Ingredients

• 2 cups chicken, cook, cut up
• 1 can cream of chicken soup
• 1/2 cup mayonnaise
• 1 cup cooked rice
• 1 tablespoon chopped onion
• 1 cup chopped celery
• 3 eggs, hard cooked
• 1 teaspoon lemon juice
• 1 can water chestnuts, sliced
• salt

Preparation

Step 1

Mix and let stand overnight.

Warm to room temperature one hour before baking.

Cover with buttered bread, or cereal crumbs.

Bake at 350 for 30 minutes.