Baked Chicken Salad Pie                                 Jan Peterson

1 – 10” unbaked pie crust                                 2 T. fresh lemon juice

3 cups diced cooked chicken                           ½ cup mayonnaise

2 cups diced celery                                          ½ cup sour cream

½ cup slivered almonds, toasted`1 can cream of chicken soup

1 tsp. celery salt                                               1 small can water chestnuts sliced

2 T. diced onion                                               1 ½ cup grated Cheddar cheese

2 T. diced green pepper

Mix together chicken, celery, almonds and water chestnuts.  Set aside.  Mix together celery salt, onion , green pepper, lemon juice, mayonnaise, sour cream, cream of chicken soup and ½ cup of the  cheddar cheese.  Blend with chicken mixture and turn into a 10 inch fluted pie crust that has been baked until very lightly browned.  Bake uncovered at 375° for 30 minutes or until hot.  Top pie with remaining 1 cup of cheese and bake an addition 10 to 15 minutes.