Chicken Salad Bake - cooking recipe

Ingredients

2 cans soya-chicken, chopped
1 c. celery, chopped
1 c. chopped onions
1 can water chestnuts, sliced
1/4 c. grated cheese
1 c. mayonnaise
1 can canned milk
1 Tbsp. lemon juice
1/2 tsp. salt

Preparation

Combine first 5 ingredients in 2-quart casserole dish.
Stir in mayonnaise, milk, lemon juice and salt.
Cover and bake at 400\u00b0 for 20 minutes.
Remove cover.
Continue to bake until thickened and bubbly, about 15 minutes.
Serve in baking dish alone or over rice. Also delicious on sandwiches cold the next day.