Mary Hagaman'S Baked Chicken Salad - cooking recipe

Ingredients

2 c. diced cooked chicken
2 c. chopped celery
2 Tbsp. chopped onion
1/2 c. sliced water chestnuts (optional)
1/3 c. lemon juice or vinegar
3 Tbsp. diced pimentos
2 hard-boiled eggs, chopped
1 (10 oz.) can cream of chicken soup
1/2 c. mayonnaise

Preparation

Combine ingredients and mix well.
Spoon into lightly greased shallow 2-quart casserole.
Combine 1 cup herb stuffing with 1/4 cup margarine (melted) and 1/2 cup grated cheese.
Sprinkle on top of casserole.
Bake at 350\u00b0 for 30 to 35 minutes.
Serves 6 to 8.