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      Title: Chicken Salad Bake
 Categories: Main dish, Chicken, Easy, Salads
      Yield: 3 Servings
 
      1 c  Celery; sliced
    1/2 c  Onion; chopped
      3 tb Butter
  1 1/2 c  Mayonnaise
  1 1/2 c  Milk
      2 tb Lemon juice
           Salt and pepper; to taste
      6 c  Cooked chicken
     10 oz Sliced water chestnuts
           - (2 cans)
      2 c  Cheddar cheese; shredded
 
  Saute the celery and onion in the butter. Pour into a large mixing
  bowl. Add rest of ingredients. Mix well. Pour into greased 9x13"
  casserole. Bake at 350°F for 45 minutes.

  Recipe by Randy Rigg
 
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