1 1/2 c. cooked cut up chicken
1 c. cooked rice
1 can cream of chicken soup (do not add water)
1/2 c. mayonnaise
3/4 c. diced celery
2 or 3 hard-boiled eggs, cut up
1 tsp. lemon juice
1/2 c. sliced almonds (opt.)

Mix together; put in buttered casserole. Cover the entire top with crushed potato chips. Sprinkle with paprika if desired. Bake at 375 degrees for approximately 30 minutes. Serves 6 to 8 small helpings.