4 c. cooked chicken, chopped
2 (10 3/4 oz.) cream of celery
1 c. celery, finely chopped
2 c. rice, cooked in broth
1/2 c. mayo
1/2 tsp. dry mustard
1/2 tsp. lemon pepper
1 tsp. onion
1 1/2 cheese
3/4 c. water
1 tbsp. lemon juice

Combine chicken and soup. Add remaining ingredients. Mix well. Place in 9 x 13 covered with foil.

Bake at 325°F for 30 minutes, uncovered. Sprinkle with cheese; bake for 10 to 15 minutes longer.