2 c. cooked chicken, chopped or cubed
1 1/2 to 2 c. cooked rice
1 c. chopped celery
1/2 c. pecans, broken
2 tsp. grated onion
2 cans mushrooms and pieces
1 plus tbsp. lemon juice
1 can cream of chicken soup
3/4 c. mayonnaise
3/4 c. water
1 can sliced water chestnuts, drained

Saute cooked rice, celery, pecans, onions and mushrooms in 2 tablespoons butter. Blend soup, mayonnaise, and water. Mix chicken, lemon juice and mushrooms with all other ingredients. Refrigerate overnight.

Top with crushed potato chips and bake at 400 degrees 30 to 40 minutes. NOTE: This is very good served with molded ambrosia salad.