In a large bowl, combine and stir until smooth:
2 cans cream of chicken soup
1 and 1/2 cups grated mild cheddar cheese
1 cup lite mayonnaise
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups bite-sized cooked chicken (OR left-over turkey works, too)
1 and 1/2 cups UNcooked macaroni noodles
1 and 1/4 cup milk
2 cups celery, chopped
1 small onion, diced
1 of 8 oz. can water chestnuts, drained
Chow Mein noodles OR crushed potato chips (dried bread crumbs might work, also).
Put mixture in a 3-quart OR 9×13-inch baking dish that’s been sprayed with something like non-stick Pam. I bake this uncovered. Top with a layer of crumbled potato chips OR chow mein noodles after it has baked for about 45 minutes. Continue baking for another 15-20 minutes OR until you know the celery and macaroni is cooked through. (The water chestnuts will STAY crunchy!)
For lower fat version, I used reduced calorie and reduced sodium soup in addition to the reduced fat (lite) variety of mayonnaise.
Source Recipe: http://milkmaidrecipebox.blogspot.com