10 minutes prep Cook 45 min stand 10 min

3 C chopped deli roasted chicken
2 C finely chopped celery
1 C (4 oz) grated Cheddar cheese
1/2 C slivered almonds
1/2 C light mayo
1 (10 3/4 oz can) reduced-sodium cream of chicken soup
1 (4 0z) can water chestnuts, drained and chopped
1 1/2 C French Fried onion rings

3 C chopped deli roasted chicken 2 C finely chopped celery 1 C (4 oz) grated Cheddar cheese 1/2 C slivered almonds 1/2 C light mayo 1 (10 3/4 oz can) reduced-sodium cream of chicken soup 1 (4 0z) can water chestnuts, drained and chopped 1 1/2 C French Fried onion rings

STIR together first 8 ingredients in a large bowl. Spoon into a lightly greased 11 x 7 inch baking dish.
BAKE at 350 degrees for 40 minutes; sprinkle onion rings evenly over top. Bake 5 more minutes or until bubbly around edges. Let stand 10 minutes before serving. Kay Regnier, Wintrville, North Carolina