3 c. diced, cooked chicken
1 c. finely chopped celery
2 tbsp. chopped onions
1/2 c. sliced almonds
1 (10 1/4 oz.) can cream of chicken soup
1 1/2 c. cooked rice
1 tsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. mayonnaise
1/4 c. water
3 hard-boiled eggs, sliced
2 c. crushed potato chips
1/4 c. shredded cheddar cheese

Combine first nine ingredients. Toss gently and set aside. Combine mayonnaise and water, beat with a wire whisk until smooth. Pour over chicken mixture, stir well. Add eggs and toss gently. Spoon into a greased 2 quart shallow baking dish. Cover and refrigerate overnight. Bake at 450 degrees for 10 to 15 minutes or until thoroughly heated. Sprinkle with potato chips and cheese. Bake an additional 5 minutes.