HOT CHICKEN SALAD CASSEROLE

Ingredients

1 (2 1/2- to 3-pound) chicken, cut up
3/4 cup mayonnaise
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup diced celery
1/2 cup diced onion
1 (15-ounce) can French-style green beans, drained
1 (8-ounce) can sliced water chestnuts, rinsed and drained
1 (3-ounce) can chow mein noodles
1/2 stick margarine, melted

Preparation

Cover chicken in salted water and boil until tender, about 1 hour. Cool; remove chicken from bone and cut into bite-size pieces. In a bowl, combine chicken, mayonnaise, soups, celery, onion, beans and water chestnuts. Place in a greased 9- x 13-inch dish. Refrigerate overnight. Remove and let stand at room temperature for 30 minutes. Sprinkle chow mein noodles over casserole; pour margarine over noodles. Bake at 300 degrees for 30 minutes, or until bubbly. Makes 10-12 servings.