Hot Chicken Salad(Serves 8) - cooking recipe

Ingredients

2 c. cooked chicken, chopped
1 1/2 c. cooked rice
1 c. diced celery
1 Tbsp. grated onion
1 Tbsp. lemon juice
1 (10 oz.) can cream of chicken soup
3/4 c. mayonnaise
1/2 c. chopped pecans (optional)
salt and pepper to taste
potato chips for top (optional)
1 can water chestnuts, sliced and drained

Preparation

Bake at 350\u00b0 for 35 minutes.
(I use low sodium soup and diet mayonnaise.
I don't use pecans and chips.)
I usually sprinkle paprika on top for color.
Bread crumbs may be used instead of chips.