Chicken Salad Pie

Chicken Salad Pie 1 1/2 cups diced chicken 1/2 can cream of chicken soup 1/4 cup real mayonnaise 1/4 cup sour cream 1 Tablespoon chopped onion 1/2 teaspoon celery salt 1 cup chopped celery 1/2 (8 ounce) can water chestnuts 1 cup shredded cheese 1 Tablespoon lemon juice 1/4 cup chopped almonds 1 uncooked pie crust Preheat oven to 375 degrees. Mix chicken, cream of chicken soup, mayonnaise, sour cream, onion, celery salt, celery, water chestnuts, lemon juice, almonds, and 1/2 cup shredded cheese in a large mixing bowl. Scoop contents into an uncooked pie shell and smooth out the top. Bake 30 minutes. Remove from oven and sprinkle remaining 1/2 cup of cheese on top. Bake an additional 10 minutes. Allow pie to cool 10-15 minutes before cutting and serving. Enjoy! Tip: If you double this recipe you can cook both to have one for dinner and one to freeze for later. Just thaw and heat in a low oven until warmed through and serve.