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

Combine first 9 ingredients. Toss and set aside. Combine mayonnaise and water, beat until smooth. Pour mayonnaise and water over chicken. Mix well; add eggs and stir and refrigerate overnight. Bake at 450 degrees for 15 minutes. Sprinkle potato chips and cheese on top and bake 5 minutes more.