1 can cream of mushroom soup
1/2 c. mayonnaise
1/2 c. sour cream
2 tbsp. soy sauce
2 tbsp. lemon juice
2 c. cooked chicken
1 (8 oz.) can drained waterchestnuts
8 oz. macaroni twists
1 c. sliced almonds

In a bowl stir all ingredients together except almonds. Put in a 1 1/2 quart casserole dish and sprinkle almonds over top. Bake at 375 degrees for 30 minutes. Makes 4 to 6 servings.