This recipe is a favorite and it comes from my parents' church cookbook. I have fixed it for many years and recently served it for a luncheon. I like it because it is very flavorful. With its red pimientos, it provides good Christmas color on the plate, too.
Hot Chicken Salad
4 cups cooked chicken, cubed
1 T. minced onion
1 cup chopped celery
8 oz. can water chestnuts, sliced
1 tsp. salt
1 tsp. pepper
1 cup mayonnaise
2 oz. chopped pimientos
shredded cheese
Mix and place in greased casserole. Cover with shredded cheese and sprinkle with paprika. Cover and bake @ 350 degrees for 30 minutes.
Enjoy!