Hot Chicken Salad - cooking recipe

Ingredients

2 c. cooled, cubed, cooked chicken (I use white meat, one whole chicken may be used)
1 can cream of mushroom soup
1 can mushrooms, drained
1 c. pimentos (optional)
1 can water chestnuts, sliced
2 hard-boiled eggs, chopped
1 c. celery, chopped
onion to taste
3/4 c. mayonnaise
salt and pepper

Preparation

Mix well and refrigerate overnight.
Bake at 300\u00b0 until bubbly, about 45 minutes.