My friend, Vera Reynolds, was a retired Home Ec Teacher at Logan High School. She had a wealth of wonderful recipes. This is one she gave me years ago, although I've made a few changes, like adding a little grated carrot for color, or pieces of red or green bell pepper.
She boiled her chicken, but I've also made it with leftover baked chicken. You could use turkey if you wanted. A whole chicken makes a LOT, and since I don't have a big family to feed anymore, I make a smaller amount.  She used cream of mushroom and cream of chicken soups, but I like making a white sauce instead, and adding some chicken bouillon. You may be surprised at the mayo and lemon, but I think you will find it adds a little snap. She topped it with crushed, buttered corn flakes, but I often leave that off. Be creative. Do what you want to make this recipe suit your family’s tastes.

The Recipe:

Boil chicken with seasonings:  onion, celery, celery leaves, bay leaf, thyme, sage, (or savory), salt and pepper.  Once cooked, remove chicken from bone.  Cut into big chunks.  Use at least 2 or 3 cups for a serving of 6.  Set aside.

Sauté:
2 TB. butter
1 TB oil
1/2  c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. grated carrot

Add:
2 cups of cooked rice  (cooked in chicken stock)
l can cream of mushroom soup
l can cream of chicken soup
OR make white sauce:  3 TB butter, 3 TB flour, 2 c. milk, 2 bouillon cubes
l small can water chestnuts, drained, cut in strips
1/4 c. Mayo
2 TB lemon juice
l tsp. lemon pepper
1/2  tsp. ginger
2 c. chicken broth
1/4 c. chopped red bell pepper
Add salt and pepper to taste.

Mix together and put in greased casserole. Top with 1/2 c. (or more) slivered almonds. Heat until bubbly, about 30 minutes @ 350. Serve hot.  PD