2 c. chicken breasts, cooked & diced
1 c. rice, cooked
1 can cream of chicken soup (or cream of mushroom soup)
1/4 c. onion, diced
3/4 c. celery, diced (save tops)
1/4 c. slivered almonds
1/2 c. mayonnaise
2 to 3 eggs, hard boiled & diced
1 tsp. lemon juice
1/4 c. mushrooms, sliced
1 c. cheese (Cheddar or Monterey Jack)
1/4 c. red bell pepper, sliced
1/4 c. green bell pepper, sliced
1 to 2 c. potato chips, crushed (for topping)

Boil chicken breasts with seasoning, celery tops and parsley. Strain broth and use in preparing rice. It adds to the flavor of the dish rather than using water. Mix all remaining ingredients in a large mixing bowl and place into a buttered 13 x 9-inch casserole and sprinkle entire top with crushed chips. Sprinkle with paprika and bake at 375 degrees for approximately 30 minutes. Serves 8 to 10 people.