1/4 c. butter
1/4 c. chopped onion
1/2 c. chopped bell pepper
1/2 c. diced celery
1 can mushroom soup
1/2 c. mayonnaise
1/4 c. milk
2 tbsp. soy sauce
6 c. cooked chicken
2 tbsp. lemon juice
3 c. cooked rice
2 c. shredded Cheddar cheese
English peas or snow peas (optional)

Sauté in butter the onion, bell pepper and celery and set aside. In large mixing bowl, combine the soup, mayonnaise, milk and soy sauce. Add chicken with lemon juice sprinkled over the top, rice, cheese and English peas or snow peas. Add the sautéd vegetables and mix together. Spray large baking dish or 2 smaller dishes with Pam and bake at 350°F for 30 minutes or until completely hot. Cover with crushed potato chips and bake 10 more minutes. Freezes well.