Hot Chicken Salad 2 - cooking recipe

Ingredients

4 cooked and cut up chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
3/4 c. diced celery
1 tsp. grated onion
1 c. uncooked rice
1 small can water chestnuts
1/2 c. nuts (optional)
1/4 stick margarine
1 tsp. lemon juice
1/4 c. Pepperidge Farm dressing

Preparation

Mix together all ingredients except the dressing. Put light layer of dressing on top.
Bake at 350\u00b0 for 25 minutes or until bubbly.