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

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