1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. real mayonnaise
2 tbsp. soy sauce
2 tbsp. lemon juice
2 c. cubed, cooked chicken
1 1/2 c. chopped celery
1 (8 oz.) can water chestnuts, drained, sliced
1/2 c. sliced onion
8 oz. Mueller's twist macaroni, cooked 5 minutes
1 c. chow mein noodles

In bowl stir together first 4 ingredients until blended. Stir in chicken, celery, water chestnuts and green onion. Add macaroni; toss to coat well. Spoon into 2 quart casserole. Top with chow mein noodles. Bake in 375 degree oven for 20 to 25 minutes or until heated. Makes 4 to 6 servings.