Hot Chicken Salad

Submitted by: Anita Martin

Makes: 6-8 servings

• 2 c. cooked rice (meaning after if is cooked it measures 2 cups!)
• 2 c. diced, cooked chicken
• 4 hard boiled eggs, chopped
• 1/2 med. onion, chopped into small pieces
• 2 T. lemon juice (fresh or from the bottle)
• 1 t. salt
• 1-1/2 c. celery, diced
• 1 small can water chestnuts, chopped
• 1 c. mayonnaise
• 1 (10-3/4 oz) can cream of mushroom soup
• 1 c. grated cheese (I usually use colby or mild cheddar cheese)

Saute onion and celery in a small amount of oil. Add rest of the ingredients and mix together. Spread in a greased, 9x13-in. baking dish or pan. For the topping, break 1 c. of potato chips into small pieces and put on top of casserole. Bake for about 25 minutes at 350ºF until bubbly.

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