2 cups cooked chicken, cubed
2 cups celery, thinly sliced
2 cups herb croutons
1 water chestnuts, can
2 tablespoons lemon juice
2 tablespoons onion, minced
½ teaspoon salt
1 cup Velveeta cheese, grated or shredded

Mix all ingredients and put into a 2 quart casserole dish and bake at 350° F. until hot and bubbly, about 30 minutes.