Hot Chicken Salad I

Preheat oven to 350°F (175°C).

Combine cooked chicken, cooked rice, celery, water chestnuts, and sliced mushrooms in a large mixing bowl.

In a separate bowl, whisk together mayonnaise, undiluted cream of chicken soup, lemon juice, chopped onion, and salt until smooth.

Pour the mayonnaise mixture over the chicken and rice mixture, then fold gently until all ingredients are evenly coated and combined.

Transfer the mixture to a greased 9x13-inch baking dish, spreading it in an even layer.

Bake for 25-30 minutes until the top is lightly golden and the salad is heated through.

Remove from oven and allow to cool for 2-3 minutes before serving.