Hot Chicken Salad - cooking recipe

Ingredients

4 c. cooked, diced chicken
1/2 medium chopped onion
3/4 c. mayonnaise
2 Tbsp. lemon juice
1 tsp. salt
1 (8 oz.) can drained sliced water chestnuts
2 c. chopped celery
4 chopped hard-boiled eggs
1 (10 3/4 oz.) can cream of chicken soup
1 (4 oz.) can mushrooms, drained and sliced

Preparation

Mix all ingredients; put in 9 x 13-inch casserole and refrigerate overnight.
When ready to serve, cover top with crushed potato chips and bake at 400\u00b0 for 25 minutes.