2 to 3 chicken breasts
1 can cream of chicken soup, undiluted
1 sm. can water chestnuts
2 tbsp. chopped onion
1/2 c. frozen peas or 8 oz. can
1 tbsp. lemon juice
1/2 c. Hellmanns mayonnaise
3 eggs (hard boiled, sliced)
Salt & pepper to taste
1 c. crushed potato chips

Cook chicken, cut up in cubes (about 2 cups). Mix soup and mayonnaise, add all ingredients except eggs and chips. In a casserole layer chicken mixture and sliced eggs. Top with potato chips. Bake 25 to 30 minutes at 350 degrees or until brown and bubbly. Serves 6.