Hot Chicken Salad - cooking recipe

Ingredients

4 chicken breasts, boneless and cut in bite sizes
1 c. diced celery
3 boiled eggs, chopped
1 tsp. lemon juice
1 (5 oz.) can water chestnuts, drained and sliced
1 can cream of chicken soup
1/2 c. mayonnaise
1 c. bread crumbs
2/3 c. grated Cheddar cheese

Preparation

Mix all ingredients except last two and place in casserole dish.
Top with crumbs and cover with grated cheese.
Refrigerate overnight; bake 35 to 40 minutes at 350\u00b0.