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.