3 c. cubed, cooked chicken breast
1 c. diagonally cut celery
2/3 c. sliced water chestnuts
1/4 c. chopped red onion
1 tbsp. soy sauce
1 c. mayonnaise
1 pkg. chicken flavor Ramen noodles, broken
1 (10 3/4 oz.) can cream of chicken soup
3/4 c. toasted sliced almonds

Preheat oven to 400°F. In 12 x 9-inch baking dish, combine chicken, celery, water chestnuts, red onion, soy sauce, mayonnaise, noodles with seasoning and soup.

Bake in preheated oven 20 minutes. Turn off oven. Stir salad once. Top with almonds. Return to oven 6 minutes.