Chicken Casserole VIII

1 stewing chicken ( 3-1/2 lb or larger)

1 can cream of chicken soup

1 cup celery, chopped

1 cup mayonnaise

1 cup nuts, chopped

3/4 tsp salt

1/4 tsp pepper

2 tbs lemon juice

2 tbs onions, minced

Buttered bread crumbs or potato chips, crushed

Paprika

Steam chicken until tender. Remove meat from bones cut into bite-size pieces. Mix with remaining ingredients, except crumbs and paprika. Turn into greased casserole; top with crumbs or chips; sprinkle with paprika. Bake, uncovered, at 350F for about 30 minutes or until bubbly. Casserole may be frozen before or after baking.