3 c. diced cooked chicken
1 (6 oz.) pkg. long grain wild rice
1/2 c. chopped celery
1/4 c. onion
2 tbsp. butter
1 (10 3/4) oz. can cream of chicken soup undiluted
1 tbsp. lemon juice
3/4 c. mayonnaise
1/4 c. water
1 c. shredded cheese

Preheat oven to 350 degrees. Prepare rice mixture according to directions. Meanwhile, cook onion and celery in butter until tender. Combine with chicken and rice. Beat soup, lemon juice, mayonnaise and water with wire whisk until smooth. Pour over chicken rice mixture. Stir well. Put into 12 x 7 x 2 inch baking pan. Sprinkle with cheese and bake 30 to 40 minutes.