2 c. cooked, chopped chicken
1 c. chopped celery or 1 can cream of celery soup
1 c. cooked rice
1 can cream of chicken soup
3 sliced hard boiled eggs
1 tsp. chopped onion
3/4 c. mayonnaise
1 can drained, sliced water chestnuts
1 tsp. lemon juice
1 tsp. salt

Mix ingredients together. Place in a 2 quart casserole (ungreased) and spread on topping. Bake at 350 degrees for 35 minutes. (Make day before. Take out of refrigerator 1/2 hour before baking is a time saver.)

TOPPING:

1 c. crushed potato chips, corn flakes or shredded cheese
1/4 c. slivered almonds
1 stick melted butter

I only use the shredded cheese and it is very tasty.