HOT CHICKEN SALAD

4 c. chopped, cooked chicken
2 c. sliced celery
¼ c. chopped onion
¼ c. chopped pimiento, drained
1 jar sliced mushrooms, drained (4.5 oz.)
1 8-oz. can sliced, water chestnuts, drained
½ tsp. salt
½ tsp. pepper
2 c. (8 oz.) Cheddar cheese, shredded (use ½ in casserole and ½ on top)
1 c. mayo (light mayonnaise is fine)
½ c. sour cream (light sour cream is an option)
3 Tbs. lemon juice
1 c. crushed potato chips
1 c. Parmesan (refrigerated) shredded cheese

In one bowl, stir together chicken, and next 7 ingredients. In another bowl, stir together 1 c. Cheddar cheese, mayonnaise, sour cream, and lemon juice until blended; stir chicken into mixture. Spoon into a lightly greased 13 by 9 inch baking dish; sprinkle with remaining 1 c. Cheddar cheese, potato chips, and Parmesan cheese. Bake at 350 degrees for 30 minutes, or until thoroughly heated. Serves 10-12 people. COPPER PENNIES

5 c. carrots, sliced and cooked
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