Ruth Boyers' Hot Chicken Salad

2 c. diced cooked chicken breast
3/4 c. diced sweet onion
1 c. diced celery
1 can (5 oz.) water chestnuts
1/4 t. poultry seasoning sprinkled over chicken and above items mixed together.

Mix 1-1/2 c. salad dressing and 2-3 T. lemon juice and mix with chicken mixture.

Loosely pile into greased 13X9 baking dish.  Sprinkle with the following as desired.
1/2 c. shredded sharp cheddar cheese 
1 c. crushed sour cream & onion potato chips
1/4 c. snipped parsley
1/2 c. toasted slivered almonds.

I take a fork and mix a few almonds into the mixture and put remaining almonds on top.

Bake at 400 for about 15 minutes until hot and bubbly.  Watch carefully; do not over bake.

Ruth Boyers has served this at our volunteer luncheon for at least 4 years; always to rave reviews.  Thanks Ruth for sharing your recipe with us.