Chicken Salad Bake
|Cooked cubed chicken||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned water chestnuts||5 Ounce, drained and sliced|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Mayonnaise||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Canned shoestring potatoes||1 Cup (16 tbs)|
Combine chicken, celery, onion, water chestnuts, Cheddar cheese, mayonnaise, lemon juice, salt and pepper in I1 1/2-quart casserole.
Sprinkle with shoestring potatoes.
Bake at 400° for 20 to 25 minutes.Tip: Potato chips or chow mein noodles may be substituted for the shoestring potatoes