Cooking Thursday

Today I have one last recipe to share from the bridal shower a few weeks ago.  This is a hot chicken salad that my friend Bonnie made.  It was delicious and I'll be making it again!
You'll have to excuse this poor picture.  I forgot to take a picture of it, and had to enlarge this off a shot of the whole table.  :)

Chicken Salad Bake

1/4 cup thinly sliced celery
1/2 cup chopped onion
3/4 cup real mayonaisse
3/4 cup half and half
1 tablespoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
3 cups cooked, cubed chicken
1/4 cup shredded cheddar cheese
5 ounce can sliced water chestnuts, drained
chow mein noodles

Saute celery and onion in 2 tablespoons butter until tender.
Combine mayo, half and half, lemon juice, salt, pepper and garlic powder in 1 1/2 quart casserole.  Stir together, then stir in celery and onion.  Add in the chicken, shredded cheese and water chestnuts.
Bake at 425 for 30-35 minutes. Start covered with foil, remove foil after 15 minutes.  After another 15 minutes sprinkle chow mein noodles over top to taste.  Bake another 5 minutes.