Creamy Chicken Casserole

	2 celery ribs, chopped
	1 small onion, chopped
	1 tablespoon butter
	1  1/2 cups real mayonnaise (not light or low-fat)
	1 can cream of chicken soup
	1 cup frozen peas, thawed
	1 tablespoon lemon juice
	1 teaspoon salt
	3 cups cubed cooked chicken
	2 cups cooked rice
	1 cup crushed potato chips In a small skillet, sauté celery and onion in butter until crisp-tender.  Place in a bowl. Add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11x7x2 inch baking dish. Sprinkle with potato chips. Bake, uncovered at 350 for 25-30 minutes or until heated through. Yield:  6 servings I got this recipe from one of my cooking magazines.  It is Soooo good!

From the kitchen of:  Shelley Totter, Frisco TX  Church of Christ

From The Kitchen Of:  Shelley Totter  ~  Church of Christ, Frisco, TX