3 c. cubed, cooked chicken breasts (approx. 4 breasts or 2 3/4 lbs.)
1 c. chopped celery
1 (8 oz.) can sliced water chestnuts, drained & chopped
1 tsp. lemon juice (I use a bit more)
1 tbsp. soy sauce
1 pkg. sliced almonds, toasted
1/4 c. chopped green onions (optional)
1 lb. can bean sprouts, drained
3/4 c. mayonnaise
2 c. canned Chinese rice noodles

Mix together all ingredients except rice noodles. Can be mixed the day before or frozen. Bake, uncovered in a 3 quart greased casserole for 25 minutes at 350 degrees. Sprinkle noodles on top just before baking.