1 can cream of chicken soup
1/2 c. mayonnaise
2 tbsp. soy sauce
2 tbsp. lemon juice
2 c. cooked, cubed chicken
1/2 c. sliced green onion
1 to 1 1/2 c. chopped celery
1 (8 oz.) can sliced water chestnuts, drained
8 oz. twist macaroni, cooked 5 minutes
1 c. chow mein noodles

Mix first 4 ingredients together in a bowl until blended. Stir in chicken, celery, onion and water chestnuts. Add cooked macaroni and toss to coat well. Place in 2 quart casserole and top with chow mein noodles. Bake for 20 to 25 minutes in 375 degree oven or until heated. May be prepared the day before and refrigerated until ready to use, topping with chow mein noodles just before heating. Serves 6.