4 c. cooked chicken, diced
2 c. celery, diced
1 (8 oz.) can water chestnuts
2 c. cooked rice
3/4 c. Cheddar cheese
1/4 c. sliced green onion
3/4 c. mayonnaise
1 can (10 3/4 oz.) cream of chicken soup
1 tsp. salt
1 tbsp. lemon juice
1 1/2 c. crushed potato chips
1/2 c. sliced almonds

Mix together in large bowl the chicken, celery, water chestnuts, rice, Cheddar cheese and green onion. In small bowl, stir together mayonnaise, soup, salt and lemon juice. Add this mixture to chicken mixture and stir to combine. Spoon into a 9 x 13 inch casserole - top with crushed potato chips and sliced almonds.

Bake in 375°F oven for 30 minutes.

Serves 12.