4 c. cooked chicken breast, cubed
4 c. cooked rice (white or combination white & wild)
1/2 c. slivered almonds
1 sm. onion, chopped fine
1 can sliced water chestnuts, drained
1 (10 oz.) frozen peas
3/4 c. celery, chopped
1 can cream of chicken soup
1 can cream of celery soup
1 c. mayonnaise
2 tsp. lemon juice
1 tsp. salt
2 c. potato chips, crushed
Paprika

Combine first seven ingredients in mixing bowl. Mix soups, salt, mayonnaise and lemon juice and toss with chicken mixture. Spread into 9 x 13 inch baking dish and cover with potato chips and sprinkle with paprika. Bake at 350 degrees for an hour.