2 c. cooked rice
1 can cream of chicken soup
3/4 c. Hellmann's mayo
1 c. diced celery
1 small chopped onion
1/2 c. slivered almonds
8 oz. can diced water chestnuts, drained
2 c. cooked chicken breast, cut up
1 c. grated Cheddar cheese
1 c. crushed potato chips

Saute celery, onion, almonds and water chestnuts in butter. Mix rice, soup and mayo together in bowl. Stir in the four ingredients that have been sautéed. Add the cut up cooked chicken and cheese. Spray a 9 x 13 pan with Pam and put mixture in pan. Top with crushed potato chips and bake at 350°F for 45 minutes. Enjoy!