1 can cream of chicken soup
1/2 c. mayonnaise
2 tbsp. soy sauce
2 tbsp. lemon juice
2 c. cubed cooked chicken
1 1/2 c. chopped celery
1 (8 oz.) can water chestnuts, sliced and drained
1/2 c. sliced green onion
8 oz. twist macaroni, cooked 5 minutes, drained
1 c. chow mein noodles

In bowl stir together first 4 ingredients until blended. Stir in chicken, celery, water chestnuts, and green onion. Add macaroni; toss to coat well. Spoon into 2-quart casserole. Top with chow mein noodles. Bake at 375 degrees for 20-25 minutes. Yield: 4-6 servings.