Taken from my “Favorites” folder!
This is all mixed in one bowl well except the cracker topping, and also works well using cooked turkey
2-1/2 cups cubed cooked chicken
2 cups cooked rice (white or brown)
1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted
3/4 cup mayonnaise (do not use salad dressing)
1/2-1 teaspoon garlic powder
1 1/2 tablespoons fresh lemon juice
1 can (8 ounces) sliced water chestnuts, drained
1 celery rib, finely diced
1/2 small onion, finely chopped (about 1/4 cup)
1/2 teaspoon each seasoned salt and fresh ground black pepper, or to taste
20 saltine crackers, crushed
2 tablespoon butter, melted
Preheat oven to 350 degrees F.
Grease a 2 1/2-quart baking dish.
In a large bowl, combine the condensed soup with mayonnaise, garlic powder and lemon juice until smooth and thoroughly combined.
Mix in cooked chicken, rice, water chestnuts, celery, onion, seasoned salt and pepper.
Transfer to baking dish.
Combine the cracker crumbs and butter; sprinkle over the top.
Bake, uncovered for 30-35 minutes or until bubbly.
You will also find this recipe and many more of my favorites on Recipezazz.com