Hot chicken Salad

1 c. celer, chopped
1/2. c. mayonnaise
1 T. cream of chicken soup
½ c. water chestnuts, sliced
3 c. chicken, chopped
3 hard boiled eggs, grated
Salt & pepper to taste
Parmesan cheese

Mix above ingredients and pour into a 2 quart casserole dish. Top with Parmesan cheese. Bake at 400* for 20 minutes. Can be put into individual soffle’ dishes. Serves nicely with grapefruit salad topped with honey dressing. Serves 6 – 8 people.