3 c. cooked, diced chicken
3 c. cooked rice (1 1/2 c. dried rice)
1 c. slivered almonds, toasted
3 cans cream of mushroom soup
3 sm. onions, chopped (or green onions)
1 sm. jar pimientos
6 hard boiled eggs, chopped
3 tsp. lemon juice
1 1/2 tsp. salt
1 1/2 c. mayonnaise
2 c. diced celery
1 can peas
1 can mushrooms
1 med. bag potato chips

Mix all ingredients except chips and put in one large or two small casseroles. Refrigerate overnight. Take out of refrigerator, let stand until warmed to room temperature. Cover with potato chips. Bake at 300 degrees until heated through. Serve over Chinese noodles. May be frozen.