Instructions:

Chicken Salad Bake

Yield: 8 servings

1 cup sliced celery
1/2 cup chopped onion
3 tablespoons butter
1 1/2 cups mayonnaise
1 1/2 cups heavy cream
2 tablespoons lemon juice
Salt and pepper
5 chicken breasts, cooked and chopped
2 cans water chestnuts, sliced
2 cups Cheddar cheese, shredded