Chicken Crunch

Serves 8. Recipe is from Christa Wilborn.

1 medium onion, chopped

1 cup chopped celery

2 tbls. butter

1 lb. chicken, cooked and chopped

1 (8-oz.) can La Choy water chestnuts, drained

1 (103/4-oz.) can 98% fat-free cream of mushroom or cream of chicken soup

2 tbls. lemon juice

6 tbls. mayonnaise

8 ozs. grated cheddar cheese

4 ozs. potato chips, crushed for topping

Salt and pepper, to taste

1. Sauté the onions and celery in butter until the onions are clear.

2. Mix the sautéed onion and celery with all remaining ingredients except the potato chips. Pour mixture into a 9-inch-by-13-inch pan. Top with crushed chips and bake 20 minutes at 375 F.