1 (2 1/2 to 3 lb.) broiler fryer chicken, cooked, boned and diced
1 1/2 c. cooked rice
1 c. sliced celery
1/3 c. finely chopped onion
1/2 c. slivered toasted almonds
3/4 c. mayonnaise
1/4 c. water
1 (10 oz.) can cream of chicken soup, undiluted
1 (4 oz.) can sliced mushrooms, drained
1 tbsp. lemon juice
1/2 tsp. pepper
3 hard cooked eggs, sliced
2 c. crushed potato chips

Combine all ingredients except eggs and potato chips; stir until well blended. Gently stir until well blended. Gently stir eggs slices into chicken mixture. Spoon mixture into a lightly greased 2 quart freezer to oven casserole; cover with aluminum foil, sealing well. Freeze.

When ready to serve, thaw in refrigerator. Top with potato chips. Bake at 350 degrees for 1 hour and 15 minutes or until bubbly. Yield: 6 servings.