SALAD:

5 c. cooked chicken breasts, cut up (6 halves)
1 1/2 c. celery, finely chopped
1 1/2 c. cooked rice
3/4 c. mayonnaise
1 tbsp. onion, chopped
1 tbsp. salt
1 tbsp. lemon juice
1 can cream of chicken soup
1/4 c. milk
2 hard boiled eggs, cut fine
1/4 c. butter

TOPPING:

1/4 c. butter
1 1/2 c. crushed potato chips
3/4 c. shredded cheddar cheese

Combine all salad ingredients and place in 9"x13" baking dish. Top with crushed potato chips. Sprinkle cheese over chips. Drizzle melted butter over all. Bake in 350 degree oven for approximately 35 minutes. NOTE: This dish can be made ahead and refrigerated. Bake for 45 minutes to 1 hour. 6 to 8 servings.