2 c. cooked chicken, cut in pieces
1 c. diced celery
1/2 c. chopped pecans
1 can sliced water chestnuts
1 can cream of chicken soup
1 tsp. minced onion
1/2 tsp. salt
1/4 tsp. pepper
1 tbsp. lemon juice
3/4 c. salad dressing
3 hard-cooked eggs, sliced
Grated cheese

Combine chicken, celery, pecans and water chestnuts. In a separate bowl stir together the soup, onion, salt, pepper, lemon juice and the salad dressing. Combine the two mixtures and stir. Toss hard-cooked eggs in very lightly and pour into a flat casserole dish and cover with grated cheese. Bake at 400 degrees for 15 minutes.