4 c. cooked chicken
1 c. chopped celery
2 c. cooked rice
1/2 c. mayonnaise
1 tbsp. chopped onion
1 tsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1 can cream of chicken soup
1 (6 oz.) can water chestnuts (sliced)
1/2 c. shredded almonds
1 1/2 c. crushed potato chips

Boil chicken in water until tender. Cool and chop. Saute celery and onion. Cook rice according to directions. Mix all ingredients except last 2. Mix almonds and potato chips with 2 tablespoons of melted butter. Put chicken mixture in casserole and cover with potato chips. Bake at 350 degrees for about 30 minutes.