1/2 tsp. instant chicken bouillon
1/2 c. warm water
2 c. cooked chicken, cut in chunks
1 c. celery, diced
1 (8 oz.) can sliced water chestnuts
3/4 c. mayonnaise
2 c. cooked rice
2 tbsp. fresh lemon juice
1 very sm. onion, grated
1 (10 oz.) can cream of chicken soup
1/2 tsp. salt
1/8 tsp. pepper
1 c. crumbled Pepperidge Farm herb dressing
4 tbsp. butter, melted

Preheat oven to 350 degrees. Combine instant bouillon and water. Combine bouillon mixture with all ingredients except dressing and butter. Spoon into a 9 x 13 inch glass baking dish. Combine crumbs and butter; sprinkle over chicken mixture. Bake 30 minutes.

NOTE: This casserole can be prepared a day ahead. Do not top with dressing until ready to bake.