2 c. cubed, cooked chicken
1 c. sliced celery
2 tsp. finely chopped onion
1 (6 oz.) can water chestnuts, sliced
1/2 c. sliced almonds
1 tbsp. lemon juice
1/2 c. water
2 c. cooked rice
1 can cream of chicken soup
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. mayonnaise
3 hard boiled eggs
2 c. crushed potato chips

In large bowl, combine chicken, celery, onion, water chestnuts, almonds, rice, chicken soup, salt, pepper and lemon juice. Mix mayonnaise with water and add to chicken mixture. Gently stir in sliced eggs. Turn mixture into lightly buttered baking dish. Top with crushed potato chips. Bake at 450 degrees for 15 minutes or until mixture is bubbly. Serves 8 people.