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Crunchy Chicken Casserole

1 can (15 ounces) peas, drained
2 cups cubed cooked chicken
2 cups sliced celery
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons grated onion
1/2 cup grated American cheese
1/2 cup crushed potato chips

Preheat oven to 425. Combine first 6 ingredients in greased 1 1/2 quart casserole dish. Sprinkle with cheese then with chips. Bake for 20 minutes. Makes 6 servings.

(This is a money saving dinner for LEO families. Use the leftover chicken from the night before to make this recipe.)