Chicken Salad Bake

    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

Sauté the celery and onion in the butter. Pour into a large mixing bowl. Add remaining ingredients.
Mix well. Pour into greased 9 x 13-inch casserole. Bake at 350 degrees F for 45 minutes. Yield: 8 servings

Per Serving: 640 Cal (81% from Fat, 16% from Protein, 3% from Carb); 26 g Protein; 58 g Tot Fat; 4 g Carb;
1 g Fiber; 278 mg Calcium; 1 mg Iron; 544 mg Sodium; 146 mg Cholesterol